Fennel & Roasted Beet Salad With Bleu Vinaigrette

• 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

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.

wedges, olive oil, salt, fennel bulb, radicchio, spinach, arugula, walnuts, shallot, white wine vinegar, lemon juice, mustard, extra virgin olive oil, blue cheese, salt

Taken from www.food.com/recipe/fennel-roasted-beet-salad-with-bleu-vinaigrette-239648 (may not work)