Garlic, Oregano and Orange Vinaigrette

I almost always try out a recipe from Bon Appetit the day it arrives in the mail.  Everything sounds so original and exciting, which effectively breaks up the mundaneness that can become dinner.  Last night I tried out this recipe but made it my own by substituting orange for lemon and anchovy paste for anchovies (1/2 tsp).  It was awesome.  Aggressive and bright.  Did you just hear me?  Aggressive and bright, I said, about food.  I'm going to apply for one of those food writing jobs.  The ones that pay.    

Instead of just spooning it on regular old lettuce, I decided to toss it with some carrots and then roast them.  

I saved a little of the dressing to spoon over some sliced avocado.  

Served the warm carrots on top, another spoonful of the dressing and some flaked sea salt.  

SO GOOD.