Carrots Vinaigrette

1 lb. carrots, julienned 1/2 C olive oil 1/3 C cider vinegar 2 cloves garlic, minced 1/2 tsp. tarragon 1 tsp. salt 1/2 tsp. white pepper

Serves 8 Place carrots in a large skillet and add enough water to cover. Cover skillet and bring to a boil. Cook until carrots are crisp tender, about 3 minutes. Meanwhile, whisk remaining ingredients in a small bowl. Drain carrots and toss with vinaigrette.