Adapted from James Briscione at Food & Wine
A base of creamy Herbed Crème Fraîche layered with boldly flavored roasted carrots. All topped off with a handful of spicy crunchy arugula. Perfect combination.
Whisk crème fraîche, chives, dill, and lemon zest in a small bowl until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.
Preheat oven to 425°F. Toss carrots with 2 tablespoons olive oil on a large rimmed baking sheet. Sprinkle with coffee, salt, and five-spice. Spread carrots in a single layer, and bake until tender and browned around the edges, 25 to 35 minutes. Allow to cool.
Spoon the Herbed Crème Fraîche onto a serving platter. Arrange the carrots over the crème fraîche, and top with the arugula so that the carrots are still visible under the greens. Drizzle the lemon juice and remaining 2 teaspoons olive oil over arugula. Top with almonds, if using, and serve immediately.