Use a peeler to cut carrots into ribbons. Cut fennel and red onion into thin slices. Using a mandolin can help. Add to a large bowl with raisins and toasted walnuts, and toss with about ½ cup of Creamy Prune Vinaigrette. Refrigerate until ready to serve.

In a medium bowl, add mustard, prune juice, lemon juice, salt and pepper. Whisk together until well combined. Drizzle in olive oil while continuing to whisk, until vinaigrette starts to emulsify. Add in mayonnaise and whisk until smooth.

Taste, adjust salt and pepper, as needed. Extra dressing will store in an air-tight container for up to 4 days in the refrigerator.