Apricot-carrot salad with grapefruit mint

1. Make the dressing: in a small mixing bowl add 2 tablespoons lime juice to red wine vinegar.
2. Add ground cumin, sugar, salt and white pepper to taste.
3. With a whisk, stir in the peanut oil to form an emulsion, then blend in ginger, garlic and mint.
4. Allow the mixture to sit for one-half hour before using for the flavors to blend.
5. Peeli carrots, then shred with a grater or the appropriate attachment in a food processor.
6. Place carrots in a large mixing bowl and add apricots.
7. Add dressing, tossing salad until well coated.
8. Spon salad onto large chilled romaine lettuce leaves, and serve.