Carrot Salad Topper

for the dressing:
3 TBS olive oil
1 1/2 TBS fresh lemon juice
1 tsp Dijon mustard
1/2 tsp sugar
salt and pepper to taste

6 carrots, peeled and grated
1 TBS freshly snipped chives

Combine all of the dressing ingredients in a large bowl with a whisk.
Add the grated carrots and chives, toss with the dressing.

* I didn't have time to make the salad, and I don't like mayo, so I
just topped it with a dollop of plain yogurt.