Grilled Carrot Salad with Brown Butter Vinaigrette

• VEGETARIAN

Ingredients

1. 1/2 cup extra-virgin olive oil
2. 2 tablespoons smoked sweet paprika
3. 1 tablespoon ground fennel
4. 1 tablespoon ground coriander
5. 2 garlic cloves, thinly sliced
6. 4 thyme sprigs
7. 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
8. Salt and freshly ground pepper
9. 4 tablespoons unsalted butter
10. 2 tablespoons sherry vinegar
11. 1 tablespoon water
12. 2 tablespoons marcona almonds, plus chopped almonds for garnish
13. 5 ounces baby arugula

1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
2. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
4. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.