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 skillet over medium heat, place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly. Grind coriander in a spice or coffee grinder into a fine powder. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 tsp. of the salt and ¼ tsp. of the black pepper; whisk until combined, then set aside. Toss carrots with cumin, the remaining 2 tsp. salt, 1 tsp. black pepper and reserved olive oil mixture. Serve over bibb lettuce if desired.SERVINGS:16 portions (8 cups)From:From: Chef Joseph Fortunato, Layla, New York CityPHOTO CREDIT:Photo Credit: NATIONAL HONEY BOARD