Warm Carrot Salad with Caraway Dressing

Adapted from Gourmet Magazine

1 bunch Carrots, scrubbed
2 Tbls. white wine vinegar
1 tsp. toasted caraway seeds
2 Tbls. extra virgin olive oil

Cut carrots into bite-sized pieces. Arrange in a steamer and steam over boiling water, covered, until tender, 8 to 10 min. In a bowl, whisk together toasted caraway seeds, vinegar, oil, salt and freshly ground black pepper to taste until dressing is emulsified. Add hot carrots and toss to combine.