Citrus Roasted Carrot Salad with Pumpkin Seed Brittle

1/2 cup granulated sugar
1/4 cup corn syrup
3 tablespoons water
3 tablespoons unsalted butter 1/4 teaspoon ground cinnamon pinch ground nutmeg
Pinch of Fleur de Sel
1 cup pepitas

1 lb carrots peeled & cut lengthwise 4 TBSP The Shorelin Vine Blood Orange Olive Oil
4 TBSP The Shoreline Vine Pink Grapefruit White Balsamic
1 tsp sea Salt
1/4 teaspoon cracked black pepper 3 cups salad greens
2-3 TBSP pomegranate arils

Preheat oven to 425°F. In a medium saucepan on medium heat combine sugar, corn syrup and water. Bring to a simmer stirring frequently until sugar starts to caramelize. Remove from heat and stir in butter, nutmeg, cinnamon and salt. Add pepitas. On a parchment lined baking sheet, pour mixture in an even layer and let cool and harden at room temperature. Once hardened, break into pieces. On another baking sheet, place carrots and drizzle with 2 TBSP balsamic and 2 TBSP olive oil, salt and pepper. Roast for about 12 minutes. Let carrots cool while you prepare the greens on the plate, adding the brittle and pomegranate arils. Add carrots on top and drizzle with more Pink Grapefruit and Blood Orange olive oil.