Step 1: Roast the Radishes and Carrots

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the vegetables: In a large bowl, toss the halved radishes and carrot sticks with olive oil, salt, pepper, and smoked paprika (if using). Make sure all the vegetables are well coated.
3. Roast the vegetables: Spread the radishes and carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the radishes are tender and slightly caramelized, and the carrots are golden brown and soft.

Step 2: Make the Lemon Vinaigrette

1. Whisk the ingredients: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
2. Adjust the flavor: Taste the vinaigrette and adjust the seasoning or sweetness with more honey if you prefer a slightly sweeter dressing.

Step 3: Assemble the Salad

1. Prepare the arugula: In a large serving bowl or on individual plates, arrange the fresh arugula as the base of the salad.
2. Add the roasted vegetables: Once the radishes and carrots are done roasting, let them cool for a few minutes before arranging them on top of the arugula.
3. Top with burrata: Tear the burrata cheese into smaller pieces and scatter them over the salad. The creamy burrata should be spread across the salad so each bite gets a taste.
4. Drizzle with vinaigrette: Drizzle the lemon vinaigrette generously over the entire salad.
5. Garnish: If using, sprinkle the salad with fresh herbs, lemon zest, and toasted nuts or seeds for added crunch and flavor.