1. Whisk together the vinegar, mustard, honey, and salt until dissolved.
2. Incorporate the oil into the vinegar mixture; pour slowly while whisking constantly. Set aside.
3. Toss the vegetables with the vinaigrette.
4. Cover and refrigerate for 1 hour prior to serving. Serve with Parmesan cheese.
Tip: If you like your carrots and beans to be more tender, blanch in boiling, salted water for one minute, then quickly cool in a bath of ice water.
Recipe developed by Kendall College, School of Culinary Arts.