Salad with spinach, goat cheese and baked carrots

Ingredients:

• 1 bunch small carrots with tops, trimmed and cut in half lengthwise
• 5 tablespoons extra-virgin olive oil
• 1/4 cup sliced ​​almonds
• 2 tbsp sherry vinegar
• 1.5 teaspoons of honey
• 1.5 tsp Dijon mustard
• 1 small shallot, thinly sliced
• 6 cups baby spinach (about 110 g)
• 1 bunch red lettuce, torn into larger pieces
• 110 g goat cheese, crumbled
• 1/4 cup coarsely chopped fresh chives

Preparation:

1. Place the baking sheet in the oven; preheat to 230°C (450°F). In a large bowl, toss the carrots with 1 tablespoon of olive oil, a generous pinch of salt, and a small amount of freshly ground black pepper. Place the carrots on the hot baking sheet and roast until lightly browned and tender, 20 to 25 minutes.
2. Meanwhile, in a small dry skillet, toast the almonds over low heat, stirring frequently, for about 5 minutes. Let cool.
3. In a large bowl, combine the vinegar, honey, mustard, and shallots. Gradually whisk in the remaining 1/4 cup olive oil. Add the spinach, lettuce, and almonds and toss to coat. Season with salt and pepper to taste. Transfer the lettuce and carrots to a serving platter. Top with goat cheese and green onions.