MOROCCAN SPICE-ROASTED CARROT & BLOOD ORANGE SALAD

2 cups small carrots (5 to 6 inches long), peeled and cut in half lengthwise
2 tablespoons olive oil
1 tablespoon brown sugar
Sea salt and ground black pepper, to taste
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
4 blood oranges
4 ounces fresh goat cheese, cut into small cubes
2 cups spinach leaves or arugula

Dressing:
Sea salt and pepper, to taste
Juice of half a lemon
3 tablespoons hazelnut oil


Preheat the oven to 400 degrees.

In a bowl, toss the carrots with oil. Spread them in a single layer on a baking sheet.

Combine the brown sugar, salt, pepper, cumin, cardamom, cinnamon and cayenne in a small bowl. Sprinkle the carrots with the spice mixture. Bake for 25 minutes or until tender in the middle and crispy on the edges. Let cool.

To cut the oranges into segments start by cutting the ends off the oranges, then cut away the peel and white pith. Over a plate, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to fall on the plate.

In a large bowl whisk together the ingredients for the dressing, gradually adding the oil. Toss in the spinach or arugula. Add the carrots, blood oranges and goat cheese. Toss lightly to combine.

Serve at room temperature.

Serves 3 to 4.