Coarsely chop the nuts and roast them in a pan without fat, take them out. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette.
Clean, wash and shake the salad dry and pluck into bite-sized pieces. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Cut the cheese into slices. Mix salad ingredients, arrange on plates and drizzle with dressing.