Carrot, Dill & White Bean Salad

1/4 cup extra virgin olive oil, plus some for cooking
3 Tbs lemon juice
1/4 tsp salt
1/2 cup thinly sliced shallots
2 cups sliced carrots, cut 1/4 inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 Tbs brown sugar (or honey)
1/3 cup sliced almonds, toasted

1) Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
2) In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
3) Add the beans and dill to the skillet and cook for another five minutes, or until the beans are well heated through. If you need to add a bit more olive oil to the pan - do so.
4) Place the contents of the skillet in a large mixing bowl, sprinkle with brown sugar and pour 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for 10 minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Review: This was unbelievably yummy! Once again, shallots mixed with a sweet flavor (that you don't even notice) and toasted nuts, is my new favorite flavor combination. Too bad this only made about three bowls.