1 (10 ounce) package Red Delicious Carrots with Dill Dressing
1 tablespoon parmesan
1/2 teaspoon prepared Dijon-style mustard
2 1/2 cups uncooked beef broth
1/2 onion, sliced into 4 rings
1 (6 ounce) can mushrooms, drained and thinly sliced
1/2 cup pecans
Boil carrots and onion in water 4 to 8 liters, until tender. Drain and chop.
Meanwhile, in the same bowl, mix red wine vinegar and mustard. Mix thoroughly. Place carrots, onion, mushrooms and pecans in second bowl. Mix heavily. Top with red vinegar mixture. Cover and refrigerate overnight.
Cut into 1/2 inch pieces.