Vinaigrette of olive oil, lemon juice, garlic, salt & pepper
Instructions
Peel and grate the carrots (use a Cuisinart for large quantities)
Chop the parsley
Mix the carrots and parsley with a generous amount of dressing until it is soaked
Let stand
Cut baguette and toast in oven or toaster
Spread goat cheese on toasts and top with a large spoonful of carrot salad
Variations: Another option is to serve the carrot salad in small cups with a green olive on top or a dollop of goat cheese on the bottom and a partial breadstick sticking out!
Recipe by Liz's Kitchen at https://www.lizbokisch.com/5092-2