Whisk shallot, mustard, lemon juice and honey together in a small bowl. Slowly whisk in olive oil. Whisk in dill and season with salt and pepper to taste.
Toss the carrots in the vinaigrette and season again with salt and pepper to taste. Serve immediately or cover and transfer to the refrigerator until ready to serve.
While the large holes on a box grater or your food processor will do the job of shredding carrots just fine, a julienne peeler makes really pretty shredded carrots.
Calories: 152kcal | Carbohydrates: 14g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 108mg | Potassium: 394mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18962IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg