Serving: 4
| carrots, peeled | 1 pound |
| Dijon mustard | 2 tsp |
| freshly squeezed lemon juice | 1 tbsp |
| honey | 1 tsp |
| Salt | A pinch |
| Black pepper | A pinch |
| Shallot, minced | 2 |
| parsley, chopped | 2 tbsps |
Grate the carrots in a food processor. Set aside. Taste and adjust seasoning if necessary.
In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well.
Cover and refrigerate until ready to serve.