2 tb Lemon juice
1 ts Dijon mustard
1 tb Extra virgin olive oil
2    Garlic cloves; minced
1 1/2 tb Parsley
6 sm Carrots; grated
-- (sweetest you can find!)
1 bn Arugula
- torn into bite-size pieces

Whisk together lemon juice, mustard and olive oil. Blend in garlic and
parsley. Pour dressing over grated carrots and toss to coat well. Serve
over arugula.