Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette

In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
Transfer to a bowl; set aside.
In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
Grind coriander in a spice or coffee grinder into a fine powder.
Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
Serve over bib lettuce, if desired.