In a bowl, combine shallots, and red wine vinegar.
Let macerate for 2 minutes and then add the mustard.
Slowly whisk in the 3 tbsp olive oil to emulsify the dressing.
Adjust the season with salt and pepper.
Combine carrots with thyme, 1 tbsp oil and season with salt and pepper.
Place back into the steamer bag and cook in the microwave for 3-5 minutes until tender.
On a platter, make a bed of arugula, place the carrots on top and then drizzle with the vinaigrette.
Sprinkle with the crumbled feta.