3 large carrots, shredded (about 2 cups)
2 pickled jalapeño peppers, very thinly sliced
2 tablespoons sugar
1/2 cup cider vinegar
4 ounces fresh goat cheese
Baguette slices or crackers for serving
In a bowl, stir together carrots, jalapeños, sugar and vinegar. Cover and refrigerate for at least 2 days or up to 1 week, stirring occasionally, Place cheese on a serving plate and mound carrot relish over and around cheese. Let come to room temperature, then serve with baguette slices or crackers.
Per Serving: 120 calories (60 from fat), 6g total fat, 4g saturated fat, 10mg cholesterol, 170mg sodium, 13g carbohydrate (2g dietary fiber, 9g sugar), 5g protein