Clean the carrots thoroughly and halve them. Brush with oil and season with salt and pepper. Grill the carrots on a hot grill until they have taken a bit of color. The goal is more the taste of barbecue than that they are completely cooked, so they should still have some bite. Place them on a dish, let them cool a bit before adding crumbled Castello Traditional Danish Blue on top.
Stir the vinaigrette ingredients. Make sure that it has a hint of sourness as a contrast to the sweet carrots and the salty cheese.
Add the vinaigrette and fresh chervil just before serving.