Arugula And Roasted Carrot Salad

• 1 pound small carrots, sliced into 1/2-inch chunks
• 6 tablespoons olive oil
• Salt and pepper
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced shallot
• 1 teaspoon Dijon mustard
• 5 ounces baby arugula
• 1/4 cup slivered almonds, toasted
• 1/4 cup grated Parmesan
• 1 tablespoon white vinegar
• 4 large eggs

1. Preheat oven to 425u0b0F. Line a baking sheet with foil. Place carrots on sheet, drizzle with 2 Tbsp. oil, and sprinkle with 1/2 tsp. each salt and pepper; toss. Roast until browned, about 30 minutes, stirring occasionally. Let cool slightly.
2. In a bowl, whisk balsamic vinegar, shallot and mustard. Whisk in remaining 1/4 cup oil. Place arugula, almonds, Parmesan and carrots in a bowl. Toss with dressing; divide among 4 plates.
3. Bring 2 inches of water to a boil in a deep skillet. Reduce to a simmer over medium heat. Add white vinegar. Crack 1 egg into a teacup; slide into water; repeat with remaining eggs. Cook until whites are set, about 4 minutes; transfer to salads. Season with salt and pepper. Serve immediately.

carrots, olive oil, salt, balsamic vinegar, shallot, mustard, arugula, slivered almonds, parmesan, white vinegar, eggs

Taken from www.myrecipes.com/recipe/arugula-roasted-carrot-salad (may not work)