Preheat the oven to 200 0C (400 0F).
Scatter the hazelnuts into a small baking tray and roast in the oven for 8–10 minutes, or until the skins darken and they start to smell toasty.
Tip into a tea towel and rub away the skins.
Chop the nuts roughly and set aside.
Scrub (or peel) the carrots well, leaving the tops and wispy end bits attached.
Make sure you winkle out any bits of soil that can lodge in and around the stalks.
Arrange the carrots in a heavy-based roasting tin, drizzle with honey and pomegranate molasses, scatter on the thyme leaves and season well.
Toss them with the oil and roast for 25–30 minutes, or until well browned and cooked through.
A little crunchy caramelization around the skinny ends is a good thing
Remove from the oven and set aside.
While the carrots are roasting, make the dressing.
Put all theingredients in a clean jar with a lid and shake together.
In a large mixing bowl, combine the shallot, dandelion leaves, dates and hazelnuts.
Add the warm carrots and enough dressing to coat everything lightly.
Add the crumbled cheese and serve straight away, ideally while the carrots are still warm.