Winter Greens with Roasted Vegetable Vinaigrette

Winter Greens with Roasted Vegetable Vinaigrette
Winter Greens with Roasted Vegetable Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup Roasted Vegetable Vinaigrette (recipe follows)

  • 1-1/2

    cups torn frisée

  • 1-1/2

    cups torn radicchio

  • 1-1/2

    cups torn arugula

  • 1-1/2

    cups baby spinach leaves

  • 12-18

    Belgian endive spears

  • 12

    grilled red onion slices

  • 3/4

    cup crumbled blue cheese

  • 6

    Tbsp toasted pine nuts

Directions

Heat the Roasted Vegetable Vinaigrette in a small saucepan. Keep warm. Wash and dry frisée, radicchio, arugula, and spinach. Place in a bowl and toss together. Arrange the endive spears on a chilled platter or plates and top with the frisée mix. Garnish with the grilled onion slices, blue cheese, and the pine nuts. Drizzle the warm dressing over the salad. Prep time: 15 minutes. Roast time: 1 hour. Makes 4–6 servings. Roasted Vegetable Vinaigrette Ingredients: 3/4 cup leeks, chopped 2/3 cup sweet peppers, chopped 2/3 cup onions, chopped 2/3 cup celery, chopped 1/2 cup carrots, chopped 1/2 cup zucchini, chopped 1/2 cup yellow squash, chopped 1/4 cup small-dice tomatoes, peeled and seeded 5 Tbsp extra-virgin olive oil Vegetable broth, as needed 1 Tbsp Dijon mustard 1-2 tsp crushed black peppercorns 1 tsp minced garlic 1/4 tsp salt 3 Tbsp chopped fresh herbs (parsley, chives, tarragon, and/or chervil) Directions: Heat oven to 350°F. Toss vegetables in the extra-virgin olive oil, place on a baking sheet, and roast in the oven until tender, 45—60 minutes. Transfer the warm vegetables to the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 1 minute or until liquid. The vegetables should yield 9 fluid ounces of roasted vegetable purée liquid. If not, add enough vegetable broth to equal 9 fluid ounces. Add mustard, peppercorns, garlic, and salt to the pureed vegetable mixture in the Vitamix container and secure lid. Select Low speed. Turn machine on and blend until evenly incorporated, about 20 seconds. Thin the consistency of the vinaigrette with vegetable broth, if necessary. Stir the herbs into the vinaigrette. Refrigerate until needed. Chef's Tip: Combine the vinaigrette with leftover pasta, rice, or potatoes for a quick-to-prepare side dish. Makes 2–1/2 cups.

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