Warm Carrot Salad with Caraway Dressing

• 1 pound baby carrots, trimmed and peeled
• 1 teaspoon toasted caraway seeds
• 2 tablespoons kosher for Passover vinegar
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper to taste

1. Arrange carrots in a steamer and steam over boiling water, covered, until tender, 8 to 10 minutes.
2. While carrots are steaming, in a bowl, whisk together caraway seeds, vinegar, oil, pepper, and salt to taste until dressing is emulsified.
3. Add hot carrots and toss to combine.

carrots, caraway seeds, kosher for passover vinegar, extra virgin olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/warm-carrot-salad-with-caraway-dressing.html (may not work)