4 to 6 large carrots, scrubbed and blanched
4 oz. Feta
1 tbsp melted butter
½ red onion, diced finely
tablespoon walnuts, chopped
4 radishes, chopped
Sea salt and pepper, to taste

Cut carrots in half, lengthwise, and with a peeler, shave 24 long carrot peels. On a piece of damp parchment or waxed paper, arrange the strips 10 across, and carefully the paper, so that carrots curl into rolls with a 1-inch diameter. Repeat until all carrots are rolled. Refrigerate 1 hour. In a bowl, mix feta and vegetables mixing with a fork to thoroughly combine. Then add melted butter. Drop by rounded teaspoonfuls onto wax/parchment paper and chill. Remove carrot curls and wrap each individually around cheese mixture. Wrap in foil if being taken for lunch to preserve shape. Great served with a dip of your choice.