Burnt Carrots with Goat cheese and Crispy Garlic Chips

This salad is so delicious! A great balance of sweetness from the carrots, tang and spice from the arugula and creaminess from the goat cheese. I struggled with the “blackening” of the goat cheese so if you're like me, just add the crumbled goat cheese without 'frying' it.

Garlic chips
8 large garlic cloves - sliced into very thin pieces

1 ½- 2 cups extra virgin olive oil
2 Tbsp red wine vinegar
½ cup plus 2 Tbsp extra virgin olive oil, divided
Coarse salt
Freshly ground black pepper
8 medium carrots, peeled and cut crosswise in half, then into thick sticks. 

1 small bunch flat-leaf parsley, leaves only (coarsely chopped)
1/2 a pound of arugula
6 ounces goat cheese, sliced into ½ inch thick rounds

For the garlic chips, Heat the oil in cast iron skillet over medium high heat until very hot. Test the oil temperature…when a slice of garlic sizzles add all and cook for about 30 seconds, until crisp and golden brown. Use a flat, slotted skimmer or spatula to keep slices from sticking together as they cook. Transfer chips to paper towel to drain. 

Pour vinegar in small bowl and whisk in 5 Tbsp olive oil. Season to taste with salt and pepper. Put aside

Toss prepared carrots in a bowl with 3 Tbsp olive oil, thyme and salt and pepper. Heat large cast iron skillet over high heat and add carrots in single layer and cook without turning until charred (almost burnt) 3-5 minutes. (May need to work in batches). Cook other side 2-3 minutes, adjusting heat as necessary, until carrots are crunchy on the outside but tender within.

Toss arugula and parsley with 1/4 to 1/2 the vinaigrette. Place on a large platter and arrange carrots on top.

Reheat skillet to high heat and coat with remaining 2 Tbsp olive oil. Immediately add goat cheese slices. As soon as the cheese rounds blacken on the bottom, remove with a thin spatula and invert onto carrots.

Toss the garlic chips over the carrots and greens, then drizzle with any remaining vinaigrette if desired.