7 carrots, peeled and sliced in half lengthwise
2 Tbsp Salute Santé! Original grapeseed oil
1 tsp salt, divided
1/4 tsp pepper, divided
1 small fennel bulb
3 Tbsp fig vinegar
1/2 cup Salute Sante! Cabernet Sauvignon grapeseed oil
7 white anchovy fillets (optional)
1/2 cup microgreens for garnish
1. Preheat the oven to 375°F. In a large bowl, toss the carrots with the plain grapeseed oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Place in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes or until lightly brown and tender. Set aside.
2. Using a mandoline, shave the fennel and radishes into very thin slices.
3. In a small bowl, combine the vinegar, Cabernet grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.
4. Compose the salad: Lay 3 or 4 pieces of carrot on a plate. Arrange the sliced fennel, radishes, white anchovies (if using), and microgreens as desired. Spoon a small amount of vinaigrette over the salad to dress. Serve immediately.