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Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips


Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips Recipe

Ingredients:
  • 2 tablespoons red wine vinegar
  • 1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 8 medium carrots (about 1 1/4 pounds), peeled
  • 1 tablespoon chopped fresh thyme
  • 1 small bunch flat-leaf parsley, leaves only
  • 2 bunches arugula, trimmed, washed, and dried
  • 6 ounces Bcheron or similar goat cheese, sliced 1/2 inch thick
Directions:
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