Carrots in Ginger Mustard and Cilantro Vinaigrette

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds carrots
 * 1 tablespoon cider vinegar
 * 2 tablespoons fresh lemon juice
 * ½ teaspoon fresh ginger mashed through a garlic press
 * 2 teaspoons granulated sugar
 * 1 tablespoon spicy mustard
 * ⅓ cup olive oil
 * 2 tablespoons finely minced fresh cilantro
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * sprigs of fresh cilantro for garnish

Directions

 * 1) Peel and trim carrots and cut into matchsticks.
 * 2) Bring water to a boil in a vegetable steamer then add carrots.
 * 3) Cover and steam for 7 minutes.
 * 4) Remove from steamer and immediately run under cold water to sop further cooking.
 * 5) Drain and dry thoroughly on paper towels then set aside.
 * 6) In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved.
 * 7) Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy.
 * 8) Add cilantro then season with salt and pepper.
 * 9) Add carrots and toss to coat evenly.
 * 10) Cover and refrigerate 4 to 6 hours.
 * 11) Thirty minutes before serving, bring the salad back to room temperature.
 * 12) Garnish with cilantro.