In this lighter version, the carrot’s crisp-tender texture and full flavor move center stage.

• Zest and juice of 2 limes
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon honey
• ½ teaspoon dry mustard
• ⅛ teaspoon crushed red pepper
• Salt
• ¼ pound carrots, peeled and sliced crosswise
• ½ cup sliced dried apricots
• 3 small scallions, sliced

1. In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
2. In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
3. Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

Serves: 4