Blistered Carrots with Tahini Yogurt • St. Francis Winery & Vineyards

Ingredients

• Pair with Pinot Noir
• 4 bunches of baby carrots; tops and bottoms trimmed and scrubbed clean
• 1 Tablespoon of grapeseed oil
• 1 Tablespoon of EVOO
• 1 teaspoon of chopped thyme
• 2 teaspoons chopped parsley
• 1 teaspoon of black sesame seeds
• 1 cup of washed and chopped frisée
• ½ cup of toasted, chopped pistachios
• 1/2 cup of pomegranate seeds
• ½ teaspoon of ground coriander
• 1x recipe tahini yogurt (see below)
• Preheat broiler to 500F
• Toss carrots with coriander, grapeseed oil, thyme and salt and pepper
• Place on a sheet pan and broil for approx. 10-12 minutes or until they are charred and tender with a slight crunch (longer if not using baby carrots)
• Once cooked place back in mixing bowl and toss with frisée, sesame seeds and parsley
• Smear tahini yogurt on a platter, lay carrot mix into yogurt sauce, garnish with EVOO, pistachios and pomegranate