1 pound carrots, peeled
1 teaspoon dijon mustard
1 tablespoon freshly squeezed lemon juice
1 ½ tablespoons vegetable oil
1 ½ tablespoons extra virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
freshly ground black pepper, to taste
2 tablespoons fresh parsley, roughly choppedDirections
1. Grate carrots in a food processor. Set aside.
2. In a salad bowl, combine dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust seasoning if necessary.