Carrots in Ginger Mustard and Cilantro Vinaigrette Recipe

Peel and trim carrots and cut into matchsticks. Bring water to a boil in a vegetable steamer then add carrots. Cover and steam for 7 minutes. Remove from steamer and immediately run under cold water to sop further cooking. Drain and dry thoroughly on paper towels then set aside. In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved. Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy. Add cilantro then season with salt and pepper. Add carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours. Thirty minutes before serving, bring the salad back to room temperature. Garnish with cilantro.