Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

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Carrots:

1 small bunch carrots with leafy green tops

2 tablespoons olive oil 

1 tablespoon honey 

1/2 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper 

Dressing:

1/4 cup buttermilk

1/4 cup plain yogurt 

1/4 cup extra-virgin olive oil 

1 tablespoon white wine vinegar 

1 teaspoon honey 

3/4 teaspoon sea salt 

3/4 teaspoon freshly ground black pepper 

2 tablespoons minced chives 

2 tablespoons minced fresh tarragon 

2 tablespoons chopped fresh dill 

2 tablespoons chopped carrot leaves (from the reserved tops) 

1 tablespoon chopped fresh oregano 

Salad:

1 head red leaf lettuce, torn into pieces

3 tablespoons chopped pistachios 

3 tablespoons chopped dried cherries 

3 ounces crumbled extra sharp Cheddar