Maple-roasted carrot salad

Ingredients

2 lb carotte, en troncons
1/4 cup huile d'olive
1/4 tsp poivre
1/4 cup sirop d'erable
2/3 cup cranberries, dried
2/3 cup jus d'orange
3 Tbsp vinaigre, de vin rouge
3 Tbsp huile d'olive
6 oz arugala
6 oz fromage de chevre
2/3 cup amande, roasted, slivered

Instructions

Preheat oven to 425 F.

Place carrots into sheet pan - they should be in one single layers. Toss with olive oil and pepper. Roast for 20', tossing often, until tender. Transfer all carrots to one sheet, if more than one was used. Add maple syrup and roast for another 10-15' - or until carrots are caramelized. Set aside for 10'.

Meanwhile, combine cranberries and orange juice in small pan, bring to a simmer then remove from heat and set aside for 10'.

Combine vinegar and olive oil. Add arugala, cranberries with liquid, carrots, goat cheese and almonds. Serve at room temperature.

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