Ingredients
- 2 lb baby carrots (peeled)
- 5/8 c wine vinegar (white)
- 1/2 c honey
- 2 tb mustard seeds (whole)
- 2 tb dill
- 1 ts salt
Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.
