Roasted and Raw Carrot Salad with Hazelnuts and Arugula
Ingredients
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- Salt
- freshly ground pepper
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces
- 1 1/2 pounds young carrots, shaved into ribbons
- 2 cups arugula
- 1/4 cup chopped toasted hazelnuts
Instructions
Roasted and Raw Carrot Salad with Hazelnuts and Arugula serves 6 original recipe by Epicurious.
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