Seasonal Chopped Salad

• 1/3 cup white wine vinegar
• 1/2 pound baby carrots, cut into 1/4-inch dice
• 1/2 pound celeriac, peeled and cut into 1/4-inch dice
• 1/2 pound sweet potatoes, peeled and cut into 1/4-inch dice
• 1/2 pound parsnips, peeled and cut into 1/4-inch dice
• 1/2 pound sunchokes, peeled and cut into 1/4-inch dice
• 2 apples, peeled and cut into 1/4-inch dice
• 1/2 pound frisee lettuce, chopped
• 3 tablespoons parsley, chopped
• 3 ounces goat cheese
• 1 tablespoon mustard
• 3 ounces lemon juice
• 1/4 cup sea island peas
• 1/4 cup roasted almonds
• 2 cups canola oil

1. Blanch the vegetables individually, chill and set aside.
2. In a medium-sized saucepan, bring the vinegar to a simmer over medium heat, add the chopped vegetables, remove from the heat and set aside.
3. Strain the chilled vegetables through a sieve.
4. Reserve the vinegar and the vegetables separately.
5. In a large bowl, mix together the apple, frisee, parsley and goat cheese.
6. Add the reserved vinegar, mustard, lemon juice and canola oil and toss well.
7. Season to taste with salt and pepper.
8. Add the peas and almonds to the bowl and toss to mix.
9. Divide the salad among 12 small bowls or plates.

white wine vinegar, carrots, celeriac, sweet potatoes, parsnips, sunchokes, apples, frisee lettuce, parsley, goat cheese, mustard, lemon juice, peas, almonds, canola oil

Taken from www.foodrepublic.com/recipes/seasonal-chopped-salad-recipe/ (may not work)