For the carrots:
1 lb. baby heirloom carrots
1/4 cup canola oil
Salt to taste

For the toasted almonds:
1/2 cup slivered almonds

For the sorghum mix:
1 cup sorghum, raw and uncooked
1 cup puffed sorghum (store-bought)
Salt to taste Chives, sliced
Lemon juice
Olive oil

To finish:
10 dates, no pit
Watercress

For the carrots:
1. Wash carrots under cold water until all dirt is removed, and dry.
2. Heat oven to 400 degrees Fahrenheit.
3. Toss carrots in a large bowl with a small amount of oil to coat and salt to taste.
4. Roast for about 12 to 15 minutes until tender. Reserve at room temperature.

For the almonds:
1. Reduce oven to 325 degrees Fahrenheit.
2. Dress almonds with cooking oil and season with salt.
3. Lay flat on the tray and toast until golden brown, about 10 minutes.

For the sorghum mix:
1. Bring a medium saucepot of water to a boil. Add the sorghum and cook until tender; strain and chill.
2. When you’re ready to plate the salad, combine 1 cup each of puffed and cooked sorghum and toss with salt, chives, lemon juice, and olive oil.

For the vineagrette:
1. In a medium mixing bowl, combine all ingredients but oils. Whisk until blended and slowly pour both oils in until emulsified.
2. Season with salt. Reserve.

To finish:
1. Combine the carrots and a small amount of the dressing to coat everything.
2. Place in a bowl and top with dates, watercress, and the puffed grain salad.