Ingredients
1C walnut halves
1T grapeseed oil
2t sugar
1/2C Greek yogurt
2T Sherry vinegar
1t honey
1/4t ground coriander
1 lb small carrots (assorted) thinly sliced lengthwise
6 medium radishes
2 scallions
salt and pepper to taste
Preparation
Preheat oven to 375*. Toss walnuts and oil together. Bake until lightly toasted and fragrant (5-7 min). Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool. Whisk yogurt, vinegar, honey, salt, pepper and coriander until smooth. Cover and chill. Place carrots in colander set in a bowl of ice water. Let sit until carrots start to curl (~ 2 min) lift colander and drain well; pat dry. Combine carrots, radishes, scallions and dressing in large bowl, toss to coat. Divide on plates and sprinkle with walnuts
