Roasted Heirloom Carrot Salad
8 heirloom carrots
1/2 cup Mandelin natural sliced almonds
4 cups baby lettuce
1/4 cup olive oil
2 tablespoons honey or maple syrup
1/4 rice vinegar
1 tablespoon spicy mustard
Fresh thyme sprigs
Wash and peel carrots. Reserve one carrot for garnish. Cut the remaining carrots in half lengthwise and rub with olive oil. Sprinkle with salt & pepper and thyme.
Roast carrots at 400F degrees for 25 minutes.
Using a vegetable peeler, create long ribbons of carrot for garnish and crunchy contrast to the roasted roots.
Whisk 1/4 cup olive oil, 1/4 cup rice vinegar, 1 tablespoon spicy mustard, 2 tablespoons honey or maple syrup and drizzle over salad.
Place roasted carrots atop salad greens. Add raw carrot ribbons. Top with sliced almonds and edible flowers, drizzle with dressing.
Contributed by Cobi Kanani