For the vinaigrette, whisk the vinegar, oil, honey, salt and pepper in a small bowl. Steam carrots over a medium pan of simmering water just until tender, about 8 minutes. Rinse under cold running water. Drain.
Toss the carrot, almonds, spring onion and vinaigrette in a medium bowl. Serve at once.
Did you know
…that there are two varieties of almonds? The edible variety is sweet while the inedible, or bitter, almond contains a form of cyanide.