INGREDIENTS
1 lb
carrots, 1.5″ in diameter, peeled
2 tsp
Dijon mustard
1 tbsp
freshly squeezed lemon juice, from one lemon
1 tbsp
extra virgin olive oil
1/4 tsp
kosher salt
1/8 tsp
freshly ground black pepper, to taste
1 tbsp
finely chopped shallots