Burnt Carrots with Herbs and Crispy Garlic

• 2 Tbsp red wine or balsamic vinegar
• 1/2 cup plus 1 to 2 Tbsp extra virgin olive oil
• coarse salt and freshly ground black pepper
• 8 medium carrots, cut into thick rough sticks
• 1 Tbsp chopped fresh thyme
• 1 small bunch parsley, leaves only
• 2 bunches arugula, trimmed, washed and dried or Queen's Greens Baby Arugula or Lettuce Mix
• crispy garlic (recipe here)

To make the vinaigrette

Pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.

The Rest

1. Toss carrots with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.

2. Heat a large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes.

3. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray.

4. Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.

5. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.