Carrot Top Gremolata

3 tablespoons finely chopped feathery greens from carrot tops, main stem removed 

1 garlic clove, minced

1 tsp lemon zest

Juice from one lemon

1 tsp sherry vinegar

1 tsp extra virgin olive oil

Kosher salt to taste

Combine all the ingredients in a small bowl. Stir well to combine, tasting to adjust seasonings. Great to toss roasted veggies in. or the base for a fresh salad dressing.