Step 1

In a large bowl, whisk together the vinegar, tarragon, shallot, honey, cayenne and 1/2 teaspoon of salt.Let sit for 10 minutes.

Step 2

Whisk in the oil until emulsified, then add the carrots and parsley. Stir until evenly coated. Season with salt and cayenne pepper. Serve or refrigerate for up to 24 hours.