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 sprigs fresh thyme
1 lb baby carrots, halved lengthwise and tops trimmed to 1 inch
Kosher salt and freshly ground pepper
4 Tbsp unsalted butter
2 Tbsp Sherry Reserva Wine Vinegar
1 Tbsp water
2 Tbsp marcona almonds, plus chopped almonds for garnish
1 small package (5 oz) baby arugula or spring mix
In a medium bowl, whisk together the olive oil, paprika, fennel seed, coriander, sliced garlic and thyme. Add the carrots to the marinade and allow to “soak” for at least two hours.
Preheat grill to cook over medium heat, and prepare a grill pan, if using (carrots are big and firm enough to go directly onto the grilling grate). Using tongs, remove the carrots from the marinade bowl to a plate and season generously with salt and pepper. Put carrots into the grill pan (if using). Grill the marinated carrots, turning several times, until vegetables are tender but still crisp, about 6-8 minutes. Using tongs, carefully transfer grilled carrots to a bowl.
Make the vinaigrette: In a small skillet, cook the butter on the stove over medium-high heat until the butter is browned, swirling pan gently, about 5 min. Transfer the browned butter to a blender and add the Reserva Sherry vinegar, water and the of almonds; puree mixture until smooth. Season this vinaigrette with salt and pepper.
Dress the carrots with the almond-butter vinaigrette; toss gently to coat. Distribute arugula or salad greens among individual plates, and top with the grilled carrots. Top with chopped almonds (if desired) and serve immediately.