Grated-Carrot Salad

• 3/4 pound tiny peeled carrots
• 1 tablespoon olive oil
• 1 tablespoon cider vinegar
• 1 heaping teaspoon Dijon mustard

1. Grate carrots in food processor.
2. Whisk oil, vinegar and mustard in serving bowl; stir carrots in thoroughly to coat with dressing.

carrots, olive oil, cider vinegar, mustard

Taken from cooking.nytimes.com/recipes/5965 (may not work)