Roasted and Raw Carrot Salad with Hazelnuts and Arugula
['1/4 cup extra-virgin olive oil, plus 2 tablespoons', '3 tablespoons sherry vinegar', '1 teaspoon Dijon mustard', 'Salt', 'freshly ground pepper', '2 tablespoons honey', '1/2 teaspoon ground cumin', '1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces', '1 1/2 pounds young carrots, shaved into ribbons', '2 cups arugula', '1/4 cup chopped toasted hazelnuts']
Preheat oven to 450°F.
In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.
In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.
Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.
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