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Preheat oven to 375 degrees. Cut carrots in half lengthwise and place on a baking sheet. Drizzle with olive oil. Place in the oven and roast for about 35-40 minutes, or until tender.
Combine kumquats, garlic, lemon juice, olive oil, apple cider vinegar, honey, pepper and salt in a food processor or blender and pulse until smooth. Scrape down sides and check consistency – add some water if needed. Taste for salt and acid levels; adjust accordingly.
Remove carrots from oven and let cool slightly. Toss carrots, lettuce and sliced onion with dressing. Sprinkle with cilantro leaves and serve.