Burnt Carrots with Goat Cheese and Arugula

By kathryns

Ingredients

• Garlic chips:
• 2 TB red wine vinegar
• 1/2 c Plus 2 TB olive oil, DIVIDED
• 8 medium carrots, peeled
• 1 TB fresh thyme, chopped
• 1 small bunch flat-leaf parsley, leaves only
• 2 bunches arugula, trimmed, washed and dried
• 6 oz goat cheese, sliced into 1/2" thick rounds
• 8 large garlic cloves
• 1-1/2 c olive oil

Details

Servings 6
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

To make garlic chips, slice garlic into very thin pieces with slicer or mandoline?. Heat oil in cast iron skillet over med-hi heat until very hot. Oil is ready when a slice of garlic sizzles. Add remaining garlic slices and fry 30 seconds until crisp and lightly golden brown. Remove with slotted skimmer and put on paper towels to drain, keeping chips separate.

To make the vinaigrette and carrots: Pour vinegar into small bowl and whisk in 5 TB olive oil. Season to taste with s & p. Set aside.

Cut carrots crosswise in half, then cut into thick, rough sticks. Toss with 3 TB live oil, thyme, s & p to taste.

Heat large cast-iron skillet over high heat and add carrots in a single layer in batches if needed, and cook, without turning , until charred on bottom and almost burnt, 3-5 minutes. Turn with a spatula and cook on other side for 2-3 minutes, adjusting the heat as necessary, until carrots are crunchy on the outside and tender within. Transfer to a tray.

On a large platter, combine the parsley and arugula, and toss lightly with half the vinaigrette. Place carrots on top. Reheat skillet to high and add remaining 1 TB oil. Immediately add goat cheese slices.

As soon as the cheese rounds blacken on the bottom, remove with a thin spatula and invert onto carrots. Sprinkle the garlic chips over the carrots and greens and drizzle with any remaining vinaigrette.