Moroccan Carrot Salad With Feta

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1 tablespoon olive oil

3 tablespoons finely chopped shallot

1/2 teaspoon minced garlic

1 teaspoon ground cumin

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground cinnamon

1 teaspoon honey

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh cilantro

1 pound (about 20) small carrots, peeled, preferably with greens on (or baby carrots)

4 cups m√Ęche lettuce or other spring greens

12 pitted picholine olives

1/4 cup crumbled feta cheese (2 ounces)

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