Spinach, Goat Cheese and Roasted Carrot Salad

Deselect All

1 bunch small to medium carrots with tops, trimmed and halved lengthwise

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 cup sliced almonds

2 tablespoons sherry vinegar

1 1/2 teaspoons honey

1 1/2 teaspoons Dijon mustard

1 small shallot, thinly sliced

6 cups baby spinach (about 4 ounces)

1 head red-leaf lettuce, torn into large pieces

4 ounces goat cheese, crumbled

1/4 cup roughly chopped fresh chives