2/3 c  White wine vinegar
1/2 c  Honey
2 tb Whole mustard seeds
1 ts Salt
2 lb Peeled baby carrots
2 tb Dill, minced

Blend together first 4 ingredients completely. Cook carrots in boiling
salted water until just crisp-tender, about 5 minutes. Drain well. Toss
carrots with dressing. Cool to room temperature. Cover and chill
overnight. (Can be made 3 days ahead.) Serve carrots at room temperature,
mixed with dill.