Walnut Vinaigrette over Baby Greens With Roasted Beets

• 1 (7 ounce) bag baby greens, I used Dole, but there are many different brands and by all means use your favorite mix for this
• 2 medium red beets (roasted)
• 3 medium yellow beets (roasted)
• 1 medium fennel bulb, cut in quarters (roasted)
• 2 large shallots, cut in half (roasted)
• 8 ounces gorgonzola, crumbled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper
• 13 cup olive oil
• 1 tablespoon walnut oil
• 1 tablespoon maple syrup
• 1 tablespoon sherry wine vinegar
• 1 tablespoon cider vinegar
• 1 teaspoon minced garlic
• 14 cup walnuts, fine chopped (a few extra for a garnish)
• 1 teaspoon shallot, grated

1. Vinaigrette -- In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side.
2. I like to serve this dressing room temperature.
3. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
4. Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper.
5. Also I do the red in one pouch and yellow in another so the colors don't bleed.
6. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper.
7. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
8. After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice.
9. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
10. Plate -- Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up.
11. For the salad, in a medium bowl, add the greens, and the dressing and toss well.
12. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots.
13. Top and garnish with the cheese and a few walnuts.

baby greens, red beets, yellow beets, fennel bulb, shallots, gorgonzola, olive oil, kosher salt, ground black pepper, olive oil, walnut oil, maple syrup, sherry wine vinegar, cider vinegar, garlic, walnuts, shallot

Taken from www.food.com/recipe/walnut-vinaigrette-over-baby-greens-with-roasted-beets-392814 (may not work)