6 to 8 young carrots
1/2 tsp. salt
1 tbsp. sugar
6 tbsp. olive oil
2 tbsp. tarragon vinegar
1/4 tsp. powdered mustard
2 tbsp. finely chopped herbs (thyme, chives, chervil)
1 sm. garlic clove, crushed in a garlic press
Freshly ground white pepper
Juice of 1 large lemon

Cut the carrots in half and then into 1 1/2 inch long sticks. Place them in saucepan and cover them with water. Add the salt and sugar and cook the carrots over medium heat until they are barely tender (about 5 to 7 minutes). Drain and reserve.

In a small bowl combine the oil, vinegar, mustard and herbs. Whisk the dressing until it is very well blended. Add the garlic and pour the sauce over the carrots while they are still warm. Season with salt and pepper and refrigerate for at least 6 hours. Serve at room temperature, sprinkling the carrots with the lemon juice.