Preheat oven to 375°F. Peel and thinly slice 6 medium carrots into rounds and toss with 1 tbsp olive oil, sprinkled with salt, pepper and ¼ tsp of ground cumin. Roast carrots for 15 min or until carrots are softened but still have some bite to them. Set aside to cool. Next make dressing.
Combine all dressing ingredients together until well emulsified and set aside.
Mix roasted carrots and 1 tbsp of dressing in a bowl and set aside. In a big bowl assemble arugula, ricotta, carrots, sliced red onion, mystery cheese, and almonds. Drizzle with dressing, toss, and serve.