Warm Roasted Carrot and Chicory Salad | culture: the word on cheese

Ingredients

• ½ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons crème fraîche
• 1 tablespoon Dijon mustard
• Kosher salt (to taste)
• Ground black pepper (to taste)
• 1 pound carrots (peeled (if large, halve vertically))
• 3 tablespoons olive oil (divided)
• 3 cups cubed crusty bread
• ⅓ cup grated Gruyère
• 1 head chicory (cleaned and torn into 1-inch pieces)
• 1 avocado (pitted and cut into ¼-inch slices)
• ½ cup walnuts (toasted)