Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette

• 6 quarts water
• 2 cups clover honey
• 2 quarts carrots, sliced diagonally
• 2 teaspoons coriander seeds, whole
• 3/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 1/2 teaspoons dijon-style mustard
• 2 3/4 teaspoons salt, divided
• 1 1/4 teaspoons ground black pepper, divided
• 1/4 cup ground cumin

1. In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
2. Transfer to a bowl; set aside.
3. In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
4. Grind coriander in a spice or coffee grinder into a fine powder.
5. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
6. Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
7. Serve over bib lettuce, if desired.

water, honey, carrots, coriander seeds, extra virgin olive oil, lemon juice, mustard, salt, ground black pepper, ground cumin

Taken from www.food.com/recipe/cumin-spiced-honey-carrots-with-lemon-coriander-vinaigrette-172288 (may not work)