Peel the carrots & cut them into thin rings. Put the wine, water, vinegar, crushed garlic, bay leaf & oil into a pan. Bring to a boil & add the carrots. Boil for 8 minutes. Pour the ingredients into a bowl & stir in the mustard. Season to taste. Leave to stand for at least 6 hours. For the fullest flavour, let it stand for a couple of days. Makes an interesting buffet participant with its bright colour. Mary Norwak, "Salads"