1 pound carrots, cut into chunks on the diagonal
1 tablespoon olive oil 2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
pinch of dry mustard
1 tablespoon minced fresh mint
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1 teaspoon capers, drained and minced
1. Steam carrots over boiling water until just tender, about 7-10 minutes.
2. Meanwhile, in a small bowl, whisk together oil, vinegar, and mustards. Then stir in mint, dill, and capers.
3. In a large bowl, toss together the carrots and dressing. Cover and refrigerate for a t least 1 hour or overnight. Serve chilled.
Makes 4 servings