Escarole Salad With Roasted Beets &Citrus Olive Oil Dressing

• 1 large head escarole, washed thoroughly and torn into bite-size pieces
• 1 head Radicchio di Treviso or washed baby spinach
• 2 whole beets, roasted, peeled and cut into eighths
• Dressing:
• 1/2 tsp. Dijon mustard (2.5 ml)
• 1/3 cup extra virgin olive oil (75 ml)
• Juice and zest of half a lemon
• Juice and zest of half an orange
• sea salt and freshly cracked black pepper

1. Preheat oven to 375 D.
2. Toss the beets in oil and roast until just tender, about 25 minutes. Cool slightly and peel. Skin should slide off easily just by rubbing with hands.
3. For dressing, in a small jar combine all ingredient and shake until blended. Set aside.
4. Toss escarole and radicchio in a large bowl. Sprinkle with roasted beet slices and pour over dressing. Toss to combine.

head, radicchio di treviso, beets, dressing, extra virgin olive oil, lemon, orange, salt

Taken from www.epicurious.com/recipes/member/views/escarole-salad-with-roasted-beets-citrus-olive-oil-dressing-52415751 (may not work)