Name: Roasted and Raw Carrot Salad with Hazelnuts and Arugula
Cook time: 15 minutes
Total time: 35 minutes
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

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Roasted and Raw Carrot Salad with Hazelnuts and ArugulaDiana Yen, food and prop styling by Diana Yen

Do ahead:

Dressing can be made 1 day ahead. Carrots can be roasted and set aside covered at room temperature, up to 3 hours ahead.

Recipe notes

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