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Maple-Roasted Carrot Salad
Ingredients
  • 2 pounds carrots, preferably with leafy tops
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ cup pure Grade A maple syrup
  • ⅔ cup dried cranberries
  • ⅔ cup freshly squeezed orange juice (2 oranges)
  • 3 tablespoons sherry wine vinegar
  • 2 garlic cloves, grated on a Microplane
  • 6 ounces baby arugula
  • 6 ounces goat cheese, such as Montrachet, medium-diced
  • ⅔ cup roasted, salted Marcona almonds
Steps
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