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1
Preheat oven to 400.
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2
Toast the cumin for both the carrots and the creme fraiche in a small pan set over medium heat until it becomes aromatic.
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3
Remove from heat, and set aside.
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4
Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together.
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5
Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
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6
Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven.
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7
Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
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8
Remove carrots from oven, discard aromatics and set aside to cool.
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9
Meanwhile, make the vinaigrette.
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10
Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate.
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11
Slowly add the olive oil while continuing to whisk, until the dressing is emulsified.
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12
Add the carrots to the bowl, and toss to combine.
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13
Make the cumin creme fraiche.
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14
Combine the creme fraiche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine.
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15
Thin the mixture slightly with a few tablespoons of water.
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16
Add a pinch of salt.
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17
Assemble the salad on a large serving plate.
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18
Put the creme fraiche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom.
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19
Arrange the carrots on top of the creme fraiche.
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20
Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange.
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21
Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt.
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22
Make a mess when serving, so that everyone gets plenty of creme fraiche along with the vegetables.
