Caramelised carrot and rocket salad

This tasty salad with prosciutto, sweet carrots and creamy blue cheese is a perfect starter at a large dinner party or formal occasion!

Recipe «Caramelised carrot and rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 55g brown sugar, 1/2 tsp ground cumin, 3 bunches baby carrots, ends trimmed to 3cm, peeled, 12 prosciutto slices , 60ml extra virgin olive oil, 60ml balsamic vinegar, 2 bunches rocket, ends trimmed, washed, dried , 100g King Island Dairy Bass Strait blue cheese, crumbled.

Ingredients:

• 60ml olive oil 
• 55g brown sugar 
• 1/2 tsp ground cumin 
• 3 bunches baby carrots, ends trimmed to 3cm, peeled 
• 12 prosciutto slices 
• 60ml extra virgin olive oil 
• 60ml balsamic vinegar 
• 2 bunches rocket, ends trimmed, washed, dried 
• 100g King Island Dairy Bass Strait blue cheese, crumbled 

Instructions

1. Preheat oven to 220°C. Combine the olive oil, sugar and cumin in a bowl and stir until the sugar dissolves. Add the carrots and toss to coat. Place in a roasting pan. Bake in oven, turning once, for 20 minutes or until tender.
2. Meanwhile, place the prosciutto on a baking tray and bake in oven for 10 minutes or until the prosciutto is crisp. Set aside for 5 minutes to cool slightly. Roughly break into large pieces.
3. Whisk together the extra virgin olive oil and vinegar in a small bowl until well combined. Season with salt and pepper.
4. Divide carrots, prosciutto, rocket and blue cheese among serving plates. Drizzle with dressing to serve.