Name: Spinach, Goat Cheese and Roasted Carrot Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Directions

Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.

Photograph by Ryan Dausch

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Spinach, Goat Cheese and Roasted Carrot Salad

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