Hearty and Tender Greens with Warm Roasted Vegetable Dijon Dressing

Ingredients

Salad

• 1 cup Roasted Vegetable Dijon Dressing (Recipe Follows)
• 2 cups Ready Pac Foods® Baby Arugula
• 4 cups Ready Pac Foods® Santa Barbara Blend™
• 1 cup Ready Pac Foods® Diced Red Onion
• 1 cup Bleu Cheese or Gorgonzola
• 1/3 cup Toasted Pine Nuts

Procedure:

Warm Roasted Vegetable Vinaigrette in a small saucepan. Hold.  Sautee Ready Pac Foods® Diced 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.

Warm Roasted Vegetable Vinaigrette

• ¾ cup Chopped Leeks
• 1 (5oz. Package) Ready Pac Foods® Diced Tri-Pepper
• 1 (5oz. Package) Ready Pac Foods® Diced Onion & Celery
• 1 (5oz. Package) Ready Pac Foods® Salad Confetti
• ½ cup  Diced Tomatoes
• ¼ cup  Extra Virgin Olive oil
• 1 tsp.  Dijon Mustard
• 2 tsp.  Crushed Black Peppercorn
• 1 tsp.  Minced Garlic
• 3 Tbsp. Chopped Parsley, Chives, Tarragon, and/or Chervil
• Low Sodium Vegetable Broth (as needed)
• Kosher Salt (to taste)

Procedure:

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.