Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

INGREDIENTS

• 2 tablespoons red wine vinegar
• 1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
• Coarse salt and freshly ground black pepper
• 8 medium carrots (about 1 1/4 pounds), peeled
• 1 tablespoon chopped fresh thyme
• 1 small bunch flat-leaf parsley, leaves only
• 2 bunches arugula, trimmed, washed, and dried
• 6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick