Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette - cooking recipe

Ingredients

6 quarts water
2 cups clover honey
2 quarts carrots, sliced diagonally
2 teaspoons coriander seeds, whole
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 teaspoons dijon-style mustard
2 3/4 teaspoons salt, divided
1 1/4 teaspoons ground black pepper, divided
1/4 cup ground cumin

Preparation

In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
Transfer to a bowl; set aside.
In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
Grind coriander in a spice or coffee grinder into a fine powder.
Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
Serve over bib lettuce, if desired.