Ingredients

• Carrots (I used 3 large, 3 very tiny ones), shaved thinly with a vegetable peeler

• Fennel, half a bulb shaved thinly (I used a mandolin but you can also thinly slice)

• Ramps (you can totally use scallions here or in place of ramps or scallions, grate some garlic into the dressing), roughly chopped, including leaves

• Pepitas aka pumpkin seeds, toasted (I just toasted them carefully over medium-low heat in a pan on the stove top for about 5-7 minutes or until fragrant and browned a bit)

• If you have any fresh herbs laying around, this would be great too! Cilantro or chives would both work nicely

Dressing

• Juice of one lime

• About a tablespoon of honey

• About a tablespoon of rice wine vinegar

• Cumin and any other spices you’d like (I added coriander and cayenne). I used about a teaspoon or two of cumin and good pinch of the other spices

• Good pinch of kosher salt + few grinds of pepper

• Extra virgin olive oil - start with a tablespoon and add to taste

How to make it

For the dressing: whisk together lime, honey, salt, pepper, spices. If grating in garlic, grate in half a clove to start. Then slowly whisk in olive oil until dressing emulsifies. Taste and adjust to how you like it (I like a punchier dressing).

Toss carrots, fennel, ramps/scallions, fresh herbs (if using) with a few spoonfuls of the dressing, top with pepitas. Enjoy!