Carrots in a vinaigrette with lemon and dill (in a steamer)

Ingredients:

• 1.3 kg carrots (leave 2 cm of tops on each carrot)
• Zest and juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 teaspoon red wine vinegar
• 1 teaspoon of honey
• 1/3 cup extra-virgin olive oil
• 3 tbsp chopped fresh dill

Preparation:

1. In a medium bowl, combine lemon juice, Dijon mustard, vinegar, and honey. Gradually pour in the olive oil, whisking constantly until the dressing is smooth. Add finely chopped dill, lemon zest, and 1/2 teaspoon of salt. Set aside.
2. Fill a medium saucepan with 2 inches of water. Place a steamer basket inside the saucepan and bring the water to a boil over medium-high heat.
3. Place the carrots in a steamer and cook, covered, until tender when pierced with a knife, about 8 minutes. In a large, shallow serving dish, gently toss the warm carrots with the dressing. Let the dressing soak in for 5 minutes and serve.