Warm Roasted Vegetable Vinaigrette in a small saucepan. Hold. Saute red onion in a small amount of olive oil until golden brown. Remove from pan and drain well. In the same pan, toss the pine nuts lightly over moderate heat until toasted. Remove from pan and hold. Place all greens in a bowl and toss together. Top the salad with the browned red onions, bleu cheese crumble, toasted pine nuts and drizzle with the Roasted Vegetable Vinaigrette.
To roast the vegetables, toss vegetables in a bowl with extra virgin olive oil and place on a foil lined cookie sheet in pre-heated 350F oven until tender and browned, 30-45 minutes. Remove from oven and allow vegetables to cool. Put roasted vegetables through a juicer and add enough vegetable broth to make about 1 ½ cups of juice. (This can also be done in a blender). Add remaining ingredients and whisk thoroughly. If thinning is required, add small amounts of broth and mix until a vinaigrette viscosity is reached. Place dressing in refrigerator until needed or warm and use immediately.
