Ingredients

• ¹⁄₂ cup diced fresh figs
• ¹⁄₄ cup balsamic vinegar
• 1 shallot, minced
• Kosher salt and freshly ground black pepper, to taste
• ³⁄₄ cup plus 1 tbsp. olive oil
• 2 lb. multicolored carrots, halved lengthwise
• 1 head radicchio, roughly chopped
• ¹⁄₂ cup pistachios, roughly chopped

Instructions

1. Heat oven to 375°. In a medium bowl, combine figs, vinegar, shallot, salt, pepper, and 2 tbsp. water; while whisking constantly, slowly drizzle in ¹⁄₂ cup olive oil until vinaigrette is emulsified and set aside. Toss carrots with ¹⁄₄ cup oil and salt; transfer to a baking sheet and cook until brown and crisp, about 20 minutes. Meanwhile, heat remaining olive oil in a 12" skillet over medium-high; add half the radicchio and cook until its just wilted and browned in spots, 2–3 minutes. Add to a large bowl and toss with reserved vinaigrette, uncooked radicchio, carrots, and pistachios. Transfer to a platter and serve immediately.