Carrot Salad with Maple Lime Dressing

"Hmmm, this is good," Internet Cooking Boyfriend says. "What's in it?" ICB listens. ICB pauses. And pauses again. "MAPLE syrup and LIME juice?"  {Insert disapproving look.}  Perhaps, it is an odd combination.  But, when you consider the mix of ingredients - carrots, bacon, pistachios, and golden raisins - you can see how each component partners well with either the maple syrup and/or the lime juice.  It's kind of like Turner and Hooch.  I mean, on the face of things, you're all like, "Why is a dog partnering with a police officer?! That can't be real, because it's just SO crazy!"  But, when you evaluate how Turner and Hooch complemented each other as a team, and their sheer charisma as partners, it's not so crazy anymore, is it? Perhaps Turner and Hooch are a tenuous link, but you get where I'm going with this.  Plus, it's Monday.  And, I haven't had my latte.  And, I just realized I'm wearing my shirt inside out.  So, there.
Ingredients:

I lb. Sliced carrots
8 Strips bacon, chopped
1/4 c. Sultanas/golden raisins
1/4 c. Pistachios
2 T. White wine vinegar
1 T. Grade A maple syrup
1/4 c. Olive oil
1 T. Lime zest
Kosher salt & pepper to taste

Instructions:

In a Dutch oven on medium high heat, cook the bacon until you get the desired texture. {I like mine really crispy.} Then, add the carrots, generously season with kosher salt, and begin sautéing it in the bacon fat. If you used really lean bacon, add about a tablespoon of olive oil.

Making sure you stir them every few minutes, cook the carrots for about 15 minutes, until they are al dente. Then, add the sultanas and pistachios and toss so that everything is evenly distributed. Turn off the stove, place the carrots in a mixing bowl, and set aside until they reach room temperature.

While the carrots cool off, make the dressing by whisking together the white wine vinegar, maple syrup, olive oil, and lime zest. Whisk until smooth. Then, gently toss the dressing in the salad, and add salt and pepper to taste.