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Remove tops from carrots and reserve for another use, such as pesto. Using vegetable peeler or mandoline, make long, thin strips of carrots, so they look like ribbons.
In small bowl, whisk together white-wine vinegar, Dijon mustard, sea salt, pepper, sugar, and scallions. Slowly add extra-virgin olive oil, whisking until emulsified. Or shake ingredients in a jar, or whirl in blender. Toss carrots with dressing and add to a serving; sprinkle with chopped fresh herbs and sliced scallions, if desired.