Roasted Carrots and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad.

½ cup fresh figs, diced
¼ cup balsamic vinegar
1 shallot, minced
sea salt
black pepper, freshly ground
¾ cup + 1 Tbsp. extra-virgin olive oil
2 lb multi-coloured carrots, halved lengthwise
1 head radicchio, roughly chopped
½ cup pistachios, roughly chopped

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a medium bowl, combine figs, vinegar, shallot, salt, pepper, and 2 Tbsp. water; while whisking constantly, slowly drizzle in ½ cup olive oil until vinaigrette is emulsified and set aside. Toss carrots with ¼ cup oil and salt; transfer to a baking sheet and cook until brown and crisp, about 20 minutes.

Meanwhile, heat remaining olive oil in a 12" skillet over medium-high; add half the radicchio and cook until it's just wilted and browned in spots, 2-3 minutes. Add to a large bowl and toss with reserved vinaigrette, uncooked radicchio, carrots, and pistachios.

Transfer to a platter and serve immediately.

Makes 4-6 servings.