Source: National Pork Board

Carrots tossed with a nutmeg vinaigrette.

Servings

4.0
4 each  Carrots, fresh, large, 7 1/4" - 8 1/2" long 1.0
1 quart  cold water 1.0
1 tbsp  olive oil 2.0
2 tbsp  white wine vinegar 0.5
0 1/2 tsp  black pepper 0.125
0.125 tsp  ground nutmeg 1.0
1 pinch  salt

1. Cut carrots into julienne pieces.
2. Boil carrots in 1 quart water about 2 minutes, until crisp-tender.
3. Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt.
4. Cover and refrigerate overnight, if desired.
5. Serve cool or at room temperature.