1 cup walnut halves
1 tablespoon grapeseed or vegetable oil
2 teaspoons sugar
Seasalt and freshly ground black pepper
1/2 cup whole Greek yogurt
2 tablespoons Sherry vinegar
1 teaspoon honey
1/4 teaspoon ground coriander
500 gms small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline or use potato peeler
6 medium radishes, cut into thin wedges
2 shallots, thinly sliced on a sharp diagonal
Preheat oven to 180°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool. DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts and fresh herbs.
Source : Bon Appétit