2 medium carrots, peeled
2 stalks of celery
1 seedless cucumber
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
In a small bowl, combine the honey, Dijon, vinegar. Whisk in the EVOO in a slow stream. Add the dressing to the salad before serving and toss everything together to coat.
Place washed lettuce leaves in a medium-size serving bowl. Using a vegetable peeler, peel the carrots, celery and cucumber into the bowl with the lettuce leaves to create strips of veggies.