1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces
3 tablespoons fresh lemon juice
2 tablespoons grainy mustard
1 teaspoon honey
1/4 cup finely chopped pitted dates (1 1/2 oz.)
1/4 cup shaved pecorino or Parmesan
How to Make It
Place a rack in center of oven; preheat to 450ºF. In a medium bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Arrange in a flat layer on a large baking sheet. Roast, stirring occasionally, until golden brown in spots and tender, about 20 minutes.
Rub kale with remaining 1/2 tsp. salt and 1 Tbsp. lemon juice until softened. Divide among 4 plates. Whisk together mustard, honey and remaining 1/4 tsp. pepper and 2 Tbsp. lemon juice. Slowly whisk in remaining 2 Tbsp. oil.
Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired, and serve.