Spinach, Roasted Carrot And Radicchio Salad

• SALAD:
• 1 pound carrots (about 6 large)
• 1 tablespoon olive oil
• Salt and pepper
• 1 cup pecan halves
• 2 oranges
• 1 grapefruit
• 6 cups loosely packed baby spinach (about 6 oz.)
• 1 large head of radicchio, torn into pieces (about 10 oz.)
• DRESSING:
• 3 shallots, finely minced (about 1/2 cup)
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh grapefruit juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• Salt and pepper

1. Preheat oven to 400u0b0F. Peel carrots and cut into 1/4-inch-thick slices on the diagonal. On a large baking sheet lined with foil, toss carrots with oil, salt and pepper. Roast, shaking sheet a couple of times, until carrots are tender and caramelized around edges, about 20 minutes. Let cool.
2. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.
3. Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.
4. Make dressing: Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.

salad, carrots, olive oil, salt, pecan halves, oranges, grapefruit, baby spinach, head of radicchio, shallots, orange juice, fresh grapefruit juice, lemon juice, mustard, olive oil, salt

Taken from www.myrecipes.com/recipe/spinach-roasted-carrot-radicch (may not work)