INGREDIENTS:2 cups clover honey 3 ½ pounds (2 quarts) carrots, sliced diagonally 2 tsp. whole coriander seeds 3/4 cup extra virgin olive oil ¼ cup lemon juice 1 ½ tsp. Dijon-style mustard 2 3/4 tsp. salt, divided 1 ¼ tsp. ground black pepper, divided ¼ cup ground cuminDIRECTIONS:In a stock pot over high heat, bring 6 quarts water and honey to a boil. Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again. Transfer to a bowl; set aside. In a small, dry ...
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