Grilled Carrot Salad With Brown Butter Vinaigrette

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 Tbsp smoked sweet paprika
• 1 Tbsp ground fennel
• 1 Tbsp ground coriander
• 2 garlic cloves, thinly sliced
• 4 thyme sprigs
• 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
• Salt and freshly ground pepper
• 4 Tbsp unsalted butter
• 2 Tbsp sherry vinegar
• 1 Tbsp water
• 5 ounces baby arugula

Instructions

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 for direct cooking. 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.
4. Scrape the butter and solids into a medium-sized bowl. Add the vinegar and water; whisk until blended. Season the vinaigrette with salt and pepper.
5. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates and serve.