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Roasted Carrots with Calimyrna Fig Dressing
Ingredients
  • 24 medium carrots with greens (about 3 pounds)
  • ¼ cup extra-virgin olive oil, plus more for garnish
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup dry port
  • 2 tablespoons sherry vinegar
  • 8 dried Calimyrna figs, coarsely chopped
  • ⅓ cup toasted hazelnuts, coarsely chopped
  • Maldon salt for garnish
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