Moroccan Carrot Salad

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1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1/4 teaspoon ground allspice

Pinch of ground cloves

1/4 cup olive oil

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

3 tablespoons chopped fresh mint

1 pound carrots, peeled, coarsely grated

1 cup baby greens, such as arugula

salt and pepper, to taste

1 shallot, thinly sliced

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