Carrot Cranberry Salad

Ingredients

• 4 cups carrots shredded ( 8 medium)
• 0.5 teaspoon celery seed 
• 0.3 cup cranberries dried
• 1 tablespoon honey 
• 4 servings kosher salt and pepper black freshly ground
• 0.5 cup mayonnaise 
• 0.3 cup olive oil extra-virgin
• 0.3 cup pecans toasted coarsely chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Whisk the mayonnaise, oil, honey and vinegar in a small bowl.
2. Sprinkle with salt and pepper.
3. Toss the carrots, cranberries, pecans and celery seeds in a medium bowl.
4. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.