Instructions:

Yield: 4 servings

2 tbsp Lemon juice
1 tsp Dijon mustard
1 tbsp Extra virgin olive oil
2 ea Garlic cloves, minced
1 1/2 tbsp Parsley
6 sm Carrots, grated
1 bunch 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.