Thursday, March 1, 2012

Roasted Carrot and Avocado Salad

12 medium carrots
2 tsp. spice rub
2 Tbsp. olive oil
2C baby arugula
1/2C micro greens
1/3C toasted sunflowers seeds
2 ripe avocado, peeled and sliced (optional)
3 oz. Bulgarian feta cheese cut into small cubes

2 Tbsp. pear vinegar
2 Tbsp. raspberry vinegar
2 tsp. honey mustard
6 Tbsp. olive oil
salt and freshly ground pepper to taste

Preheat oven to 400F.  Toss the carrots with spice rub and olive oil and place on a cookie sheet.  Roast until tender, turning occasionally – about 20 minutes.  Slice each in half lengthwise and toss with two tablespoons vinaigrette.  Toss the avocado slices gently with two tablespoons vinaigrette.

Mix mache, micro greens and sunflower seeds together in a large salad bowl.  Gently fold in the feta cubes.  Divide salad among six plates and top each with two carrots and avocado slices.
MAKES:  6 servings