Using the largest grater setting, carefully grate the carrots and fennel into a large bowl. Set aside.
In a small bowl, combine the white wine vinegar, dijon mustard, and garlic.
While whisking vigorously, slowly pour your oil of choice in a thin and steady stream into your vinegar mixture.
Once the vinaigrette is emulsified and complete mixed, use a fork to gently stir in the dil. Season with salt and pepper.
Toss the vinaigrette with the grated carrots and fennel. Serve.
If you choose to use storebought shredded carrots, you may notice that the salad is a bit drier than fresh carrots. Adding extra salad dressing won't fix it, it will just make the carrot salad feel greasy.