Vinaigrette Carrots
Tender baby carrots tossed with a delicate chervil and chive vinaigrette, chilled and garnished with chive blossoms.
Instructions
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In a saucepan, steam the carrots in a cup of salted water for 4 to 5 minutes.
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Rinse carrots in cold water and pat dry.
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Whisk together the remaining ingredients and season with salt and pepper.
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Toss the carrots in the mixed dressing.
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Chill for at least 2 hours.
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Serve with a chive blossom for garnish.
Notes
Fresh and lightly tangy, this salad makes a bright addition to any meal.
