Roasted Vegetable Salad

• Kosher salt
• 1 heaping teaspoon dijon mustard
• 1/4 cup Sherry wine vinegar
• 3/4 cup olive oil
• 1/2 cup each chunked roasted beets, roasted pearl onions, chunked roasted zucchini, cubed roasted eggplant
• 3 cups mixed greens

1. Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard.
2. Pour in vinegar and whisk in olive oil.
3. Set aside.
4. In a bowl, combine all roasted vegetables.
5. Pour 1/2 cup vinaigrette over vegetables and add 2 tablespoons chopped dill.
6. Serve over mixed greens.

kosher salt, mustard, sherry wine vinegar, olive oil, beets, mixed greens

Taken from www.foodnetwork.com/recipes/roasted-vegetable-salad.html (may not work)