Instructions: [Dressing makes enough for 2 salads, refrigerate for future use.]

Dressing: In small bowl, whisk together vinegar, mint, honey, poppy seeds, salt and pepper; gradually whisk in oil. [If using dried mint, let stand for 1 hour.]

Refrigerate half of the dressing in covered jar for up to 1 week.

In salad bowl, toss greens with remaining dressing to coat evenly. Scatter carrot over top; sprinkle with sesame seeds.

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