Roasted Vegetable Salad with Balsamic Avocado Dressing

Ingredients for Salad:  Note: Use all or just a few of these ingredients.  Many Vegetables taste wonderful roasted, so use what ever is in your own refrigerator.                                                   

Beets 

Carrots

Peppers 

Mushrooms

Tomatoes

Zucchini 

Asparagus

Lettuce

Pea Shoots

Goat Cheese

Walnuts

Directions: 

Preheat oven to 425° ~ Chop Vegetables (except Lettuce and Pea Sprouts) to desired size, place in a roasting pan, drizzle with Olive Oil and Salt ~ Roast Vegetables for approximately 30 minutes (tossing occasionally) ~ Once Vegetables are tender, remove from oven and let rest until they become room temperature ~ Next, slice a thick round of Goat Cheese and roll in a bowl with Crushed Walnuts to cover the entire surface of the Cheese ~ Wash, dry, tear Lettuce and place in a serving platter or bowl ~ Top Lettuce with Pea Shoots (or Sprouts), Roasted Vegetables, Goat Cheese and a handful of Walnuts or other nuts or seeds.  Sapore!

Ingredients for Dressing:

Olive Oil

Balsamic Vinegar

Avocado

Crushed Garlic

Salt      

Directions:

Use an emulsifier or a blender to mix 3/4 cup of Olive Oil, 1/4 cup of Balsamic Vinegar, 2 Avocados, 1 tbsp. of Crushed Garlic and 1/4 tsp. of Salt.  Sapore!