Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette

Preptime: 10 minutes Servings:6 Champagne-Dijon Vinaigrette:

•2 tablespoons champagne vinegar

•1 teaspoon Di jon Mustard

•1 table spoon clover honey

•1/2 cup Carapelli Organic Olive Oil

•1/2 teaspoon garlic, minced

•1/2 teaspoon sea salt

•1/4 teaspoon freshly ground black pepper

•1 teaspoon fresh parsley, fine ly chopped

•1 teaspoon basil, fine ly chopped

•1 pound carrots, peeled and fine ly shred d ed

•2 tablespoons Italian parsley, chopped

•2 tablespoons chives, thinly sliced, plus more cut into 3/4-inch pieces, fo rga rn ish

•1/3 cup Champagne Vinaigrette

•fine sea salt, to taste

•freshly ground black pepper, to ta ste

• chive sticks, fo rga rn ish

In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.

In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.

Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.