zest and juice of 2 limes 3 tbs EVOO 2 tbs honey 1/2 tsp ground mustard 1/8 tsp crushed red peppers salt 1/4 lbs carrots, peeled and sliced crosswise 1/2 c 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 min. Remove from heat and cover.

2. In a large pot of boiling salted water, cook carrots until just tender (2 to 3 min). Drain and transfer carrots to a serving bowl.

3. Add dried apricots and scallions, then toss salad w/ warm honey-lime dressing. Sprinkle with lime zest.