Salad: Caramelized Carrot and Goat Cheese

By SharonE

Ingredients

• 2 pounds carrots, preferably with leafy tops
• olive oil
• kosher salt
• freshly ground black pepper
• 1/4 cup pure Grade A maple syrup
• 2/3 cup dried cranberries
• 2/3 cup freshly squeezed orange juice (2 oranges)
• 3 tbs. sherry wine vinegar
• 2 garlic cloves, grated on a microplane
• 6 oz. baby arugula
• 6 oz. goat cheese, such as montrachet, medium-diced
• 2/3 cup roasted, salted Marcona almonds

Details

Servings 6

Preparation

Step 1

Preheat oven to 425 degrees.

Trim and scrub carrots. If more than 1" in diameter, cut in half lengthwise. Cut carrots in large diagonal slices 1" wide x 2" long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 tsp. salt and 1/2 tsp. pepper. Toss well and transfer to two sheet pans. (don't crowd into one, they'll steam instead) Roast for 20 minutes, tossing once, until carrots are tender. Transfer carrots to one of sheet pans, add maple syrup, toss and roast for 10-15 minutes until edges are caramelized. Toss with metal spatula and set aside for 10 minutes.

Meanwhile, combine cranberries and orange juice in a small saucepan, bring to a simmer, set aside for 10 minutes.

In a small bowl, combine vinegar, garlic and 1/2 tsp. salt. Whisk in 3 tbs of olive oil. Place arugula in a large bowl and add carrots, cranberries and liquid, goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt and serve at room temperature.