Roasted Vegetable Salad With Dried Peach Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use remaining vinaigrette on any fruit or vegetable salad. Ingredients:
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 |
Directions:
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 450°, 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.
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