Walnut Vinaigrette Over Baby Greens With Roasted Beets

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 (7 ounce) bag baby greens, i used dole, but there are many different brands and by all means use your favorite mix for this
• 2 medium red beets (roasted)
• 3 medium yellow beets (roasted)
• 1 medium fennel bulb, cut in quarters (roasted)
• 2 large shallots, cut in half (roasted)
• 8 ounces gorgonzola, crumbled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/3 cup olive oil
• 1 tablespoon walnut oil
• 1 tablespoon maple syrup
• 1 tablespoon sherry wine vinegar
• 1 tablespoon cider vinegar
• 1 teaspoon minced garlic
• 1/4 cup walnuts, fine chopped (a few extra for a garnish)
• 1 teaspoon shallot, grated

Recipe

• 1 vinaigrette -- in a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. i like to serve this dressing room temperature. i also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
• 2 beets and vegetables -- in a large foil pouch, add the beets (i trim the ends) and drizzle with olive oil, salt and pepper. also i do the red in one pouch and yellow in another so the colors don't bleed. i do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so i just remove them as they get done.
• 3 after each of the vegetables cool, i then slice the shallots, fennel, cool the beets and remove the skin and slice. place all the vegetables on a small plate so i can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
• 4 plate -- add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - just to warm up. for the salad, in a medium bowl, add the greens, and the dressing and toss well. plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. top and garnish with the cheese and a few walnuts.