1 bunchbaby heirloom carrots, trimmed, large ones halved
2nashi, cut into wedges
For drizzling:extra-virgin olive oil
To serve:finely chopped chives and toasted sesame seeds
60 gmmild blue cheese, such as Gorgonzola, coarsely crumbled
1golden shallot, finely chopped
½garlic clove, finely grated
150 gmsour cream
Juiceof 1 lemon
To taste:splash of Tabasco
Stir sugar, rice wine vinegar and 250ml water in a saucepan over medium heat until sugar dissolves, bring to the simmer, then set aside to cool. Pour into a non-reactive container, add vegetables and nashi, cover with baking paper and a plate to keep submerged. Refrigerate to pickle (4-6 hours). Before serving, drain well, place in a bowl and drizzle with a little oil.
For blue-cheese dip, process ingredients in a food processor until smooth, season to taste, and serve scattered with chives and sesame seeds, with pickled vegetables for dipping.