Winter carrot salad

I've had some full on feasting the past few days with salmon and brussel sprouts, tenderloin and asparagus, all kinds of salads, and a ham. Woah. And all I wanted after the feasting was over was to eat apples and nuts, and maybe some dried fruit.

This salad was a random creation from My Charming Companion, who incidentally does not keep track of amounts very well, so this is my best attempt at recipe dictation. But oh! This was so good as a refreshing, but filling salad: fresh, raw veggies, apple, and nuts. And much use was made of my julienne slicer - my latest fave kitchen gadget that I also use to make "zucchini noodles". The nuts really are the star of this salad though - sweet and spicy, they are totally delicious.

Makes 4 small salads or 2 big ones:
3 carrots, julienned
1/4 lb of red cabbage, thinly sliced (about 1/2 c.)
1 apple, diced (there are still local Haralson's at the Seward)
small handful of currents (any dried fruit would probably do)
2 T. diced onions
1/3 c. nuts (a mix of pecans and almonds was good)
1 T. butter

cayenne (pinch)
2 t. honey

dressing:
2 T. olive oil
1 T. sesame oil
2 T. apple cider vinegar
1 t. yellow mustard
salt to taste

Prepare the nuts:
Melt butter in a heavy pan (cast iron), and stir in nuts over low heat. Toast slowly. When they are mostly toasted, add the honey and stir. Turn off the heat, and let the nuts "set" - they will look almost caramelized. Sprinkle on a pinch or two of cayenne. (Oh jeez, these are just SO good.)

Mix carrots, cabbage, apple, onion and currents with nuts. Pour dressing over the top, and serve.