WARM ROASTED VEGETABLE SALAD WITH SESAME-CITRUS VINAIGRETTE

WARM ROASTED VEGETABLE SALAD WITH SESAME-CITRUS VINAIGRETTE image

Number Of Ingredients 19

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12 asparagus spears, cut into 2 inch pieces
4 plum tomatoes, quartered
1 carrot, cut into 1/4 inch thick rounds
1 fennel bulb, cut into eight chunks, reserve the fronds
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
6 cups baby spinach leaves, washed and spun dry
Sesame-citrus Vinaigrette:
2 tablespoons lemon juice
2 tablespoons sesame oil
3 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/2 teaspoon freshly grated ginger
1 shallot, minced
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons white sesame seeds, lightly toasted

Steps:

Preheat oven to 350°F. Arrange the asparagus, tomatoes, carrot rounds and fennel chunks in a single layer on a large baking sheet. Drizzle the vegetables with olive oil, salt and the pepper. Using your hands, toss the vegetables to evenly coat. Roast in the oven for 15 minutes. Place the spinach leaves in a large bowl. Immediately stir the hot roasted vegetables into the spinach to wilt the spinach slightly. To prepare the dressing, in a small bowl whisk together the lemon juice, oils and soy sauce until well combined and slightly thickened. Stir in the ginger, shallot, honey, salt pepper and sesame seeds. Pour the dressing over the vegetables in the bowl and gently toss to coat. Evenly divide the salad onto serving plates and garnish if desired with the reserved fennel fronds.