Title: Carrots in orange-cumin vinaigrette
 Categories: None
      Yield: 4 Servings
 
      2 ts Cumin seed
    1/4 c  Orange juice
    1/2 ts Dijon mustard
  1 1/2 ts Kosher salt
           Pepper; to taste
      2 tb Champagne wine vinegar
      1 tb Olive oil
      8 md Carrot; cut into sticks
      1 tb Parsley; finely chopped
 
  Toast the cumin seed in a heavy skillet over medium heat, shaking the
  pan about 30 seconds. Cover the seeds with plastic and crush with
  rolling pin.
  
  Per serving: 100 Calories; 4g Fat (33% calories from fat); 2g
  Protein; 16g Carbohydrate; 0mg Cholesterol; 764mg Sodium
  
  NOTES : Put the orange juice in a bowl and whisk in the cumin,
  mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
  Steam the carrots until crisp tender, about 5 minutes. Drain and toss
  the hot carrots in the vinaigrette. Let cool to room temperature. To
  serve, divide the carrots and vinaigrette among 4 plates and sprinkle
  with parsley. Recipe