Agrodolce Salad - cooking recipe

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

Preparation

Slice baby carrots in half lengthwise. Put in pot, cover with water, and add cider vinegar and honey.
Bring to a boil, reduce heat to simmer, and simmer until carrots are cooked but still firm (al dente).
Add radish slices and onion. You can use either thinly sliced onion, or chopped onion -- your preference. Cook another 5 minutes.
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.
Cool syrup and whisk in olive oil.
When you're ready to serve, combine refrigerated veggies, thinly sliced (or diced) apple, walnuts, and raisins. Add syrup and toss well to combine.
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).