Carrot-Lime Salad

zest and juice of 2 limes
3 T. extra-virgin olive oil
2 T. honey
1/2 t. dry mustard
1/4 t. crushed red pepper
salt
1 1/4 lbs carrots, peeled & sliced crosswise
1/2 c. dried apricots, sliced
3 small scallions, sliced

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.

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

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

from: Country Living magazine