Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Kosher salt |
| 1 teaspoon | Dijon mustard |
| ¼ cup | Sherry wine vinegar |
| ¾ cup | Olive oil |
| ½ cup | Chunked roasted beets; roasted pearl |
| \N \N | ; onions, chunked |
| \N \N | ; roasted zucchini, |
| \N \N | ; cubed roasted |
| \N \N | ; eggplant |
| 3 cups | Mixed greens |
Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard. Pour in vinegar and whisk in olive oil. Set aside.
In a bowl, combine all roasted vegetables. Pour ½ cup vinaigrette over vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9286 Converted by MM_Buster v2.0l.