2 Tbsp. Dijon mustard2 Tbsp. olive oil salt, to taste pepper, to taste 10 carrots, peeled and shredded (adjust other items if you don’t have this many carrots)

In a med. bowl, whisk together the mustard, olive oil, salt and pepper. Add the carrots, and mix until coated. Refrigerate for at least 2 hrs before serving.

From http://www.recipezaar.com