Ingredients

• 1 cup walnut halves
• 1 tablespoon grapeseed or vegetable oil
• 2 teaspoons sugar
• Kosher salt Freshly ground black pepper
• 1/2 cup whole or 2% Greek yogurt
• 2 tablespoons Sherry vinegar
• 1 teaspoon honey
• 1/4 teaspoon ground coriander
• 1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
• 6 medium radishes, cut into thin wedges
• 2 scallions, thinly sliced on a sharp diagonal

Instructions

1. Preheat oven to 375°. 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.
2. DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
3. Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
4. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
5. 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.
6. Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.