Roasted Vegetable Salad With Dried Peach Vinaigrette

• 2 fennel bulbs, sliced
• 2 sweet onions, sliced
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1/4 cup chopped dried peach
• 1 cup peach nectar
• 1 shallot, minced
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 6 cups torn mixed salad greens

1. Toss together first 3 ingredients in a shallow roasting pan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Bake at 450u0b0, stirring occasionally, for 30 to 40 minutes or until tender. Remove from oven; set aside.
3. Bring chopped peach and nectar to a boil in a saucepan. Cover, reduce heat, and simmer 5 minutes; let mixture cool.
4. Process peach mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour into a bowl; whisk in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, shallot, mustard, lemon juice, and 1 tablespoon oil.
5. Drizzle roasted vegetables with 1/4 cup peach mixture, and toss gently.
6. Drizzle mixed greens with 1/3 cup peach mixture, and toss gently; divide greens among 6 individual plates, and top evenly with roasted vegetables.

fennel bulbs, sweet onions, olive oil, salt, pepper, peach, nectar, shallot, dijon mustard, lemon juice, olive oil

Taken from www.myrecipes.com/recipe/roasted-vegetable-salad-with-dried-peach-vinaigrette (may not work)