1 lb Carrots, shredded 3 tb Olive oil 4 Oranges, peeled 1 Lemon, juice of 1 Onion, sliced 1/4 c Walnuts, chopped 1/2 c Currants Pepper freshly ground 1/4 ts Red hot pepper flakes 1. Section the oranges (about 2 cups). 2. Cut the onions into 2-inch lengths (about 2 cups). 3. Soak the currants in water for 10 minutes and drain. 4. Put all the ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before serving.