Agrodolce Salad

Ingredients

• 8 ounces baby carrots
• 4 radishes, thinly sliced
• 1 cup cider vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 apple (I use Granny Smith)
• 1 small red onion
• 1/2 cup golden raisin
• 1/2 cup walnuts

Directions

1. 1

   Slice baby carrots in half lengthwise. Put in pot, cover with water, and add cider vinegar and honey.

2. 2

   Bring to a boil, reduce heat to simmer, and simmer until carrots are cooked but still firm (al dente).

3. 3

   Add radish slices and onion. You can use either thinly sliced onion, or chopped onion -- your preference. Cook another 5 minutes.

4. 4

   Remove veggies with slotted spoon and refrigerate. Continue to cook the liquid until reduced to the consistency of a thin (but not too thin) syrup.

5. 5

   Cool syrup and whisk in olive oil.

6. 6

   When you're ready to serve, combine refrigerated veggies, thinly sliced (or diced) apple, walnuts, and raisins. Add syrup and toss well to combine.

7. 7

   You can throw in anything you want -- crunchy is good (like string beans or celery) and so is sweet (like beets, raw or roasted, or roasted sweet potatoes).