Carrot Cranberry Salad

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 1/4 cup dried cranberries
• 1/2 teaspoon celery seed
• 4 cups shredded carrots (about 8 medium)
• 1 tablespoon white wine vinegar
• 1/4 cup toasted pecans, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 1/2 cup mayonnaise