Carrot Salad with dōTERRA Coriander

Ingredients:

• 1 cup walnut halves
• 1 tablespoon grapeseed oil
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• ½ cup Greek yogurt
• 2 tablespoons Sherry vinegar
• 1 teaspoon honey
• 1 drop Coriander essential oil
• 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

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Toss walnuts and oil on rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6–8 minutes. Immediately sprinkle with sugar and season and toss to coat.
2. Whisk yogurt, vinegar, honey, and Coriander essential oil in small bowl. Season with salt and pepper. Cover and chill.
3. Place carrots in colander set in bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots; pat dry.
4. Combine carrots, radishes, scallions, and dressing in large bowl and toss to coat; sprinkle with walnuts.