|
Roasted Vegetable Salad with Fresh Goats Cheese, and Roast Shallot, Roasted Walnut Oil Vinaigrette 4 small shallots 3/4 cup + 6 tbsp toasted walnut oil 2 tsp Dijon mustard 1/8 cup sherry vinegar 1/8 cup apple cider vinegar salt and pepper to taste 2 zucchinis 1 yellow bell pepper 2 roma tomatoes 1/2 cup fresh goat's cheese 1/2 cup toasted walnuts 2 handfuls of mixed baby greens Preheat oven to 325f. Put shallots in a small baking dish with 2 tablespoons of toasted walnut oil and some salt and pepper. Cover tightly with aluminum foil and roast for 30 minutes, or until tender. Slice zucchinis lengthwise into quarters, yellow bell pepper into wide strips and roma tomatoes in half lengthwise. Toss vegetables with 4 tablespoons of walnut oil, salt and pepper. Place on a baking sheet and roast until tender (20-30 minutes). You may need to remove the bell peppers earlier as they tend to cook faster. Once shallots are roasted and have cooled to room temperature puree them in a blender with the Dijon mustard and vinegars. Slowly add the walnut oil. Add salt and pepper to taste. When roasted vegetables have cooled lay them out on the plate to create a nest for the greens and drizzle some of the vinaigrette over them. In a bowl crumble the goats cheese and mix with the baby greens and vinaigrette. Pile the salad high in the circle of roasted vegetables and serve. Yield: 4 generous servings. |
