Grilled Vegetable Salad With Brown Butter Vinaigrette

Ingredients

• 6 servings arugula wild
• 6 servings baby carrots 
• 6 servings cauliflower 
• 6 servings dijon mustard 
• 6 servings olive oil extra virgin 
• 6 servings garlic 
• 6 servings goat cheese fresh
• 6 servings salt and pepper freshly ground
• 1 Leaves mint leaves fresh
• 6 servings olive oil 
• 1 large radishes 
• 6 servings shallots 
• 6 servings sherry vinegar 
• 6 servings butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• grill

Directions

1. Prepare a hot fire for direct-heat cooking in a charcoal grill.To make the vinaigrette, in a saucepan over medium heat, melt the butter. When the butter is melted, reduce the heat to medium-low and simmer gently, swirling the pan often, until the butter is browned and smells nutty, about 10 minutes.
2. Let cool to room temperature. In a large bowl, whisk together the brown butter, shallot, garlic, mustard and vinegar.
3. Whisk in the oil and season to taste with salt and pepper. (You can also whirl the ingredients together in a blender, if you like.)In a large bowl, mix together the cauliflower, carrots, radishes and the 1/2 cup olive oil. Season with salt and pepper.
4. Put the vegetables on the grill rack and cook, turning once, until pronounced grill marks form, about 2 minutes per side. You want to have nice caramelization on the vegetables, but they should still have some integrity to them.
5. Remove the vegetables from the grill, put them in a large bowl, and let cool slightly.
6. Add the arugula, mint and vinaigrette and toss well. Divide the vegetables evenly among 6 salad plates. Top with the goat cheese, dividing it evenly, and serve