Fennel & Roasted Beet Salad With Bleu Vinaigrette

Ingredients

• 1 lb beet
• cooked
• peeled
• and cut in small wedges
• 14 cup olive oil
• salt and pepper
• 1 medium fennel bulb
• thinly sliced
• 1 small radicchio
• torn into bite-sized pieces
• 12 lb spinach
• 1 bunch arugula (or other greens to taste)
• 12 cup walnuts
• chopped and toasted (see note)
• 1 shallot
• minced
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 14 cup extra virgin olive oil
• 2 ounces blue cheese
• crumbled
• salt and pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Grease a cookie sheet or baking pan.
3. Toss cooked beets with olive oil, salt and pepper and spread in a layer on greased pan.
4. Roast for 25 minutes and allow to cool.
5. Combine beets, fennel, radicchio, spinach, arugula and walnuts in a salad bowl.
6. Toss with Bleu Vinaigrette and serve.
7. To make Bleu Vinaigrette:.
8. With a fork, whisk the shallot, vinegar, lemon, mustard and bleu cheese together.
9. Continuing to whisk, slowly drizzle olive oil.
10. Season to taste with salt and pepper.