Recipe: Italian Carrot Salad with Lemon-Dijon Vinaigrette (using currants)

ITALIAN CARROT SALAD

6 medium carrots, sliced in matchstick-size pieces
1/4 cup currants
1/2 cup fresh parsley, chopped
FOR THE DRESSING:
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons lemon juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons water

Put the carrots, currants and parsley in a large salad bowl. 

Mix together the mustard, vinegar, lemon juice and salt until blended. Add the olive oil and water, and stir well. Pour over the salad and toss well.

From: Kate