Fennel-roasted carrot and eschalot salad with shaved apples

This carrot-centric salad is super simple, but also super tasty, with crushed fennel, sweet caramelised eschalots, crunchy apple and a respectable amount of blood orange juice. It was inspired by a salad over at Vinegar Hill House in Brooklyn and it's one of those little dishes that has flavour, texture and depth in each bite, while also being really simple to put together and enjoy. Plus, it's a salad served on the warmer side of the spectrum for these chilly days when thinking of eating something cold is just a no-go. I could also imagine this dish benefitting from more crunch, perhaps roughly chopped hazelnuts or roasted pistachios.