1 bunch rapini
About ½ lb fairly thin medium carrots
½ Tbsp sweet sherry or sweet vermouth
½ Tbsp cider vinegar
¾ Tbsp honey
¼ tsp sea sat
1/8 teaspoon ground hot pepper or more to taste
1 Tbsp peanut or corn oil
½ Tbsp Asian (dark) sesame oil
Trim ½ inch or so from rapini stalks; if tough, trim more. Wash in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool.
Peel carrots. Place in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 ½ to 2 minutes. Pierce plastic and cool slightly.
In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils.
Line up rapini stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.