Carrot salad with pistachios

Ingredients:

• 0.5 cups dried apricots, cut into 0.5 cm strips.
• 0.5 cup shelled pistachios
• 1/4 cup extra-virgin olive oil
• 3 tbsp sherry vinegar
• 450 g peeled carrots

Preparation:

1. Preheat oven to 175°C.
2. Place the dried apricots in a small saucepan and cover with water. Bring to a rapid boil, then turn off the heat and let the apricots soften slightly, 3-5 minutes. Drain and set the apricots aside.
3. Place the pistachios on a rimmed baking sheet and toast in the oven until golden brown and fragrant, 7 to 8 minutes; set aside.
4. In a medium bowl, combine olive oil and vinegar.
5. Grate the carrots using a coarse grater. You can adjust the size of the shavings by adjusting the angle of the carrot; a steeper angle produces longer pieces, while holding the carrots perpendicular to the grater produces shorter shavings. Add the carrots and softened dried apricots to the dressing, season with salt and pepper, and mix thoroughly.
6. Refrigerate the salad, covered, until the dressing has absorbed, for 2 hours. Chop the pistachios and add them to the salad just before serving.