Burnt Carrots with Goat Cheese, Arugula and Crispy Garlic Chips

red wine vinegar

plus 1 to 2 tablespoons extra virgin olive oil

Coarse salt and freshly ground black pepper

medium carrots (about 1 1/4 pounds), peeled

chopped fresh thyme

small bunch flat-leaf parsley, leaves only

bunches arugula, trimmed, washed, and dried

goat cheese, sliced 1/2-inch thick

Crispy Garlic Chips (recipe below)

garlic cloves, as large as possible, peeled

olive oil