1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons extra virgin olive oil (EVOO)
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped (2 generous handfuls)
2-3 sprigs dill, chopped
Salt and freshly ground black pepper
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the EVOO and whisk to combine.
Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.