Carrot Salad with Apricots and Pistachios

Step 1

Make the marinated apricots:

Step 2

In a small saucepan, combine the bay leaves and coriander seeds and toast over medium heat, moving the pan around until fragrant, about 1 minute. Add the apricots, orange blossom water and sugar, and cook for another minute.

Step 3

Remove the pan from the heat and let the mixture steep for at least 20 minutes. (You can do this step ahead of time and refrigerate the apricots in their syrup for up 2 to weeks.)

Step 4

Make the dressing:

Step 5

In a small bowl, combine the shallots, vinegar, orange zest and juice, a pinch of salt and a few cracks of pepper. Whisk in the olive oil and cumin and set aside.

Step 6

Make the salad:

Step 7

Chop the marinated apricots into roughly raisin-sized pieces.

Step 8

In a medium bowl, combine the carrots and chopped apricots, then add the dressing and toss to coat. Add the pistachios, cinnamon and mint leaves, toss gently and serve.