For the dressing:
3 Tbsp extra virgin olive oil
1/2 tsp agave nectar, or to taste
2 Tbsp roughly chopped fresh basil
1 tsp roughly chopped fresh mint
Pinch each of kosher salt and fresh black pepper
For the salad:
3 large carrots, peeled and thinly sliced
3 Tbsp sliced almonds, toasted
Preheat oven to 400°F. Line a small rimmed baking sheet with foil. Cut the lemon into quarters, and place cut side up in the baking dish. Roast for 12-14 minutes, until the edges of the lemon wedges are lightly browned. Remove from the oven and set aside to cool for a couple of minutes.
Using a mandoline, or a very sharp knife, slice the carrots into 1/8-inch-thick slices, and place in a bowl.
In a small dry nonstick frying pan, toast the almonds until they are just turning brown and fragrant. Remove from heat and set aside.
Into a small food processor or blender, squeeze the juice from the roasted lemon quarters. Add the remaining ingredients for the dressing, adjusting with more agave, salt, and pepper to taste.
Pour the dressing over the carrots, and add the almonds. Stir to combine. Allow the salad to sit for at least 15 minutes, or up to several hours, before serving. Garnish with additional sliced almonds, and a sprig of mint.