roast carrot salad with goats cheese, salsa verde and honey - Cook with Gem

Ingredients

• 8-10 large carrots, it is pretty to use rainbow carrots if you can get them
• a drizzle of olive oil (around 2 teaspoons)
• Maldon sea salt and freshly ground black pepper
• 120-170g (4-5 ounces) Chévre – a soft goats cheese or Lancashire cheese
• Around 4 teaspoons of the best runny honey you have
• 2-3 teaspoons of red or white wine vinegar
• 4 handfuls (about a bag) rocket (arugula) or watercress
• 60g (3 ounces) flat leaf parsley (Italian parsley in the US) – stalks and all
• 60g (3 ounces) of basil – stalks and all
• A pinch of sugar
• 3-4 tablespoons good olive oil
• 1 heaped teaspoon Dijon mustard
• 2 heaped tablespoons drained nonpareille capers
• red or white wine vinegar to taste –1-1 ½ tablespoons added gradually