Spring Carrot Salad

4 carrots
4 radishes, cleaned
goat cheese
½ cup fresh squeezed lemon juice
2 cup EVOO (extra virgin olive oil)

  1. Preheat oven to 350 degrees. Toast pecans, shaking often for about 10 minutes. Remove from oven and set aside.
  2. Wash and peel carrots. Once skin is gone, continue to peel into a clean salad bowl.
  3. Clean and stem arugula. Add arugula to bowl with carrots and toss in pecans. Shave radishes into “coins” on mandolin and add to bowl.
  4. In a separate bowl combine lemon juice and olive oil and mix together. Add dressing mixture to salad to taste. Season with salt and pepper and crumble goat cheese over the top. Serve & enjoy.