Crispy Carrot and Cranberry Salad

I had a yen for a sweet salad with crunch.

Ingredients:
- 2 cups of julienned carrots
- 1/2 cup of dried cranberries
- 1/4 cup of thinly sliced red onion or any sweet onion
- 2 tablespoons of chopped pecans
- about 3 tablespoons of white wine vinegar
- 1 teaspoon of Dijon mustard (do not use yellow hotdog mustard for this)
- about 1/4 cup of olive oil
- spoonful of honey
- pinch of salt

Combine the white wine vinegar with a large pinch of salt, the mustard and honey. Stir until the salt has dissolved and the honey has been incorporated with the vinegar, then whisk in the olive oil to form a vinaigrette. Taste the vinaigrette to make sure it has the right balance of ingredients. Combine all of the other ingredients with the vinaigrette and serve.

Editorial Note: The technique of 'julienning' any vegetable simply involves cutting it into very thin (matchstick-like) strips. You can use shredded carrot instead of julienned carrot in this recipe but the salad will be mushy rather than crunchy.