Salad with Roasted Root Vegetable Vinaigrette

• 1/3 cup extra-virgin olive oil
• 1/4 cup frozen apple juice concentrate, thawed
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 roasted carrot
• 1 roasted parsnip
• 1/2 roasted shallot
• 1/2 head romaine lettuce, chopped
• 1/2 head radicchio, chopped
• 1 spear Belgian endive, stemmed and chopped

1. For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor.
2. Blend until smooth.
3. For the salad: Place the lettuce, radicchio and endive in a salad bowl.
4. Add the vinaigrette and toss until coated.

extravirgin olive oil, apple juice concentrate, apple cider vinegar, maple syrup, kosher salt, freshly ground black pepper, carrot, parsnip, shallot, romaine lettuce, head radicchio, endive

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/salad-with-roasted-root-vegetable-vinaigrette-recipe.html (may not work)