Carrot and Apple Salad

Directions:

1. Wash hands with soap and water.
2. In a medium-sized bowl, combine honey, olive oil, vinegar and salt.
3. Peel the carrots. Cut into ¼-inch thick slices.
4. Blanch the carrots. Blanching allows you to partially cook vegetables and cool them quickly to improve their color and flavor while still have a crisp bite.
5. Bring a medium saucepan, half full of water to a boil. Add carrots and boil for about 2 minutes. Drain. Add cold water to stop the cooking process. Drain and pat dry.
6. Cut apple in half and remove the core. Cut into fourths. Cut crosswise into ¼-inch thick slices.
7. Add carrots and apple to dressing. Stir to combine.
8. Store leftovers in a sealed container in the refrigerator for up to four days.