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 Spring Mix or Baby Spinach
• crispy garlic (recipe here)

To make the vinaigrette

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

The Rest

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

2. Heat large cast-iron skillet over high heat. Working in batches if necessary, add 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 spatula and cook on other side for 2 to 3 minutes more, adjusting heat as necessary, until charred on outside and tender within. Transfer to tray.

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

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