Burnt carrot & goat cheese salad

Burnt Carrot & Goat Cheese Salad

2 tbs red wine or balsamic vinegar
1/2 cup EVOO

8 medium carrots, peeled and sliced into sticks
1 small bunch flat-leaf parsley, chopped
1 bunch arugula, chopped
6 oz goat cheese, sliced 1/2 inch thick

Whisk together the vinegar and olive oil, plus salt and pepper to taste.

Toss the carrots in oil, salt, and pepper, then place in a single layer on a hot pan and cook without turning until they char on the bottom. turn them over and cook the other side until they are al dente.

Combine the parsley and arugula and toss with half the vinaigrette. Place the carrots on top.

Reheat the pan on very high and add a few tbs of oil. Add the slices of goat cheese. As soon as the cheese blackens on the bottom, remove the slices with a spatula and invert onto the carrots. drizzle with the remaining vinaigrette.