Fennel & Roasted Beet Salad With Bleu Vinaigrette

This beautiful salad was originated by Britt Galler, assistant kitchen manager at Esalen Institute in California's Big Sur. I lived off and on there for several years. They served wonderful food!

• Ready In: 40 mins
• Yields: 4-6

Ingredients

• 1  lb beet, cooked, peeled, and cut in small wedges
• 1⁄4 cup olive oil
•  salt and pepper
• 1  medium fennel bulb, thinly sliced
• 1  small radicchio, torn into bite-sized pieces
• 1⁄2 lb spinach
• 1  bunch arugula (or other greens to taste)
• 1⁄2 cup walnuts, chopped and toasted (see note)

• Bleu Vinaigrette

• 1  shallot, minced
• 2  tablespoons white wine vinegar
• 1  tablespoon lemon juice
• 1  teaspoon Dijon mustard
• 1⁄4 cup extra virgin olive oil
• 2  ounces blue cheese, crumbled
•  salt and pepper

Directions

1. Preheat oven to 400 degrees F.
2. Grease a cookie sheet or baking pan.
3. Toss cooked beets with olive oil, salt and pepper and spread in a layer on greased pan. Roast for 25 minutes and allow to cool.
4. Combine beets, fennel, radicchio, spinach, arugula and walnuts in a salad bowl. Toss with Bleu Vinaigrette and serve.
5. To make Bleu Vinaigrette:
6. With a fork, whisk the shallot, vinegar, lemon, mustard and bleu cheese together.
7. Continuing to whisk, slowly drizzle olive oil. Season to taste with salt and pepper.