Micro-waved broccoli rabe is the background for this super easy dish sparked with hot sweet mustard and tender carrots.

Ingredients:

1 bunch Andy Boy Broccoli Rabe
1 pound fairly thin medium carrots
1 T sweet sherry or sweet vermouth
1 T cider vinegar or balsamic vinegar
1 1/2 T honey
1/2 t kosher salt
1/8 to 1/4 t ground hot pepper
2 T peanut or corn oil
1 T Asian sesame oil

Directions:

1. Trim 1/2 inch or so from Andy Boy Broccoli Rabe stems. Wash well. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool.
2. Peel carrots. Place in microwavable dish. Cover with plastic wrap and cook just until carrots loose their raw crunch but are not cooked through, 1 1/2 to 2 minutes. Pierce plastic and cool slightly.
3. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils.
4. Line up Andy Boy Broccoli Rabe stems on cutting board. Cut apart from tops. Squeeze tops dry then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick. Add to dish. Cut carrots the same way and add to dish. Toss with dressing, season and chill.

Serves 6