Carrots With Mint Vinaigrette

• 8 ounces peeled baby carrots or 8 ounces sliced (ready cut) carrots (1 1/2 cups)
• 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Fresh mint, enough for 1 tablespoon

1. Bring a small amount of water to boil in covered pot.
2. Slice whole carrots in food processor and cook in boiling water about 3 minutes, until they are still crisp but slightly al dente.
3. Whisk oil, vinegar and mustard.
4. Wash, dry and mince mint, and stir into dressing.
5. When carrots are cooked, drain, and stir well into dressing.

baby carrots, olive oil, balsamic vinegar, mustard, fresh mint

Taken from cooking.nytimes.com/recipes/9388 (may not work)