Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3   c            White wine vinegar
     1/2   c            Honey
   2       tb           Whole mustard seeds
   1       t            Salt
   2       lb           Peeled baby carrots
   2       tb           Dill, minced

Preparation:

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.