Roasted and Raw Carrot Salad with Hazelnuts and Arugula Recipe

Ingredients

• 1/4 cup extra-virgin olive oil, plus 2 tablespoons
• 3 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• Salt
• freshly ground pepper
• 2 tablespoons honey
• 1/2 teaspoon ground cumin
• 1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces
• 1 1/2 pounds young carrots, shaved into ribbons
• 2 cups arugula
• 1/4 cup chopped toasted hazelnuts