OMFG this is delicious.

For the carrots:

1 bunch of carrots (about 1 pound, or about 8 large carrots)

1 tablespoon olive oil

Coarse salt

For the vinaigrette:
2-3 tablespoons good-quality apple cider vinegar
1/4 cup olive oil
Coarse salt
Black pepper

For the griddled goat cheese:
1 3-ounce log of soft, creamy goat cheese, sliced into 1/2-inch rounds
1 tablespoon olive oil

For assembly:
1 cup flat-leaf parsley, roughly chopped
4 cups peppery greens, such as arugula (optional)

1. Scrub the carrots. Remove tops and ends, and slice then down the middle, and then again so that they form long batons. You’re looking for thick sticks here. Toss the carrots in one tablespoon of the olive oil and a few pinches of salt, and set aside.In a small bowl, whisk together the apple cider vinegar and the rest of the olive oil until emulsified. Taste and season with salt and pepper to taste.
   If serving as a salad with greens, pile the dressed salad greens on a big platter or on individual plates.

   Heat a cast iron skillet or grill pan over high heat until very hot. Arrange the carrots in a single layer in a skillet with one of their flat sides down. After they’ve been placed, don’t move them. After 3-5 minutes, when the carrots begin to blacken, turn them. Allow them to char on the other side and cook through, another 3-5 minutes. There may be some smoke.

   Remove the carrots from the skillet and place on platter or individual plates (if you’re using salad greens, these will go on top of the greens). Turn off the heat, and add an additional blob of olive oil to the skillet and swirl to coat. Bring to very high temperature, and lay the goat cheese rounds on the skillet. This may spatter. When the cheese rounds have formed a brown-black crust on the bottom, use a fork or thin spatula to scoop them up. Invert the rounds on top of the carrots.

   Drizzle everything with the vinaigrette, and sprinkle very liberally with parsley. Serve warm.