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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.
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2
I like to serve this dressing room temperature.
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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.
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4
Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper.
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5
Also I do the red in one pouch and yellow in another so the colors don't bleed.
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6
I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper.
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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.
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8
After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice.
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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.
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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.
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11
For the salad, in a medium bowl, add the greens, and the dressing and toss well.
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12
Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots.
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13
Top and garnish with the cheese and a few walnuts.
