Winter Greens with Roasted Vegetable Vinaigrette

Drizzle this vinaigrette, made from an assortment of freshly roasted vegetables, atop of bed of greens garnished with onion slices, blue cheese and pine nuts.

Winter Greens with Roasted Vegetable Vinaigrette / Greens

Ingredients

  • 1½ cup (180 ml) baby frisée, torn
  • 1½ cup (60 g) radicchio, torn
  • 1½ cup (30 g) arugula, torn
  • 1½ cup (60 g) spinach
  • 18 spears Belgian endive
  • 12 red onion, grilled
  • ¾ cup (90 g) crumbled blue cheese
  • 6 Tablespoons (50 g) toasted pine nuts

Directions

Winter Greens with Roasted Vegetable Vinaigrette / Vinaigrette

Ingredients

  • ¾ cup (50 g) leeks, chopped
  • ⅔ cup (100 g) mixed bell peppers, stemmed, seeded, diced
  • ⅔ cup (100 g) onions, peeled, diced
  • ⅔ cup (75 g) celery, diced
  • ½ cup (60 g) carrots, halved
  • ½ cup (60 g) zucchini, diced
  • ½ cup (60 g) yellow squash, diced
  • ¼ cup (44 g) tomatoes, diced
  • 5 Tablespoons olive oil
  • vegetable broth, as needed
  • 1 Tablespoon Dijon mustard
  • 1½ teaspoon whole black peppercorns
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 3 Tablespoons fresh herbs, chopped

Directions

Notes

Chef's Tip: Combine the vinaigrette with leftover pasta, rice, or potatoes for a quick-to-prepare side dish.