Roasted carrot and fennel sheet pan salad recipe

Ingredients

• 1 medium bulb fennel, cut in half, thinly sliced (greens reserved)
• 5 carrots, peeled and trimmed
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon salt
• Freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds
• 1 garlic clove, thinly sliced
• Juice of 1/2 a lemon
• 1 Tablespoon *Maille Old Style Mustard
• 1/2 Tablespoon chopped fresh chives
• 1 small handful tarragon leaves
• 2 Tablespoons roasted sunflower seeds
• 2 Tablespoons pieces of breakfast cheese (or mild brie)