Preheat oven to 400 degrees. Cut the baguette into 1-inch cubes. Peel and cut the carrots into 3-inch pieces, halving or quartering any wider pieces. Strip the rosemary leaves from the sprig, then finely chop.

Arrange the croutons and carrots on separate sides of a baking sheet and drizzle each with 1/2 tablespoon olive oil, the chopped rosemary, and a pinch of slat and pepper. Lightly toss, then place in the oven for 10-12 minutes, until croutons are toasted. Remove the baking sheet from the oven and set croutons aside. Return the baking sheet to oven and allow the carrots to cook for 10-15 more minutes, until caramelized and tender.

Meanwhile, thinly slice the shallot and garlic. Remove and discard the ribs and stems from the kale and thinly slice the leaves. Cut the mozzarella into 1/2-inch cubes. Zest and juice the lemon.

Toss the mozzarella in a large bowl with 1 teaspoon herbs de Provence, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil.

Heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the shallot and cook, tossing, for 5 minutes or until soft. Add the kale to the pan and toss until wilted, about 4 minutes, adding a splash of water if necessary. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper and set aside.

Once the carrots are ready, stir them into the bowl with marinated mozzarella along with the kale and croutons. Season with salt and pepper.