In salad bowl combine:

4 c.         finely shredded carrots
1 c.         finely chopped apple
¼ c.        sultana raisins (or chopped pecans, if preferred)
chopped parsley or chervil

In separate small bowl whisk together:

3 Tbsp     lemon juice
1 ½ tsp.    Dijon mustard
1                egg yolk
¾ tsp.       salt
dash         pepper

While continuing to whisk, slowly drizzle oil into the egg mixture until a thick mayonnaise is formed.
Mix into carrot mixture.  Keep refrigerated until served.

Note: if in a hurry, mix Dijon mustard into low fat mayonnaise as a dressing for your salad.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.