Parsnip Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 4 servings olive oil 
• 1 pound parsnips peeled cut into 1 1/2-inch chunks cut in 1/2 lengthwise, then
• 1  delicious apple red cored very thinly sliced
• 0.3 cup safflower oil 
• 4 servings salt and pepper black freshly ground
• 2 small shallots very thinly sliced
• 2 teaspoons caster sugar 
• 1 bunch watercress thick
• 1 tablespoon whole-grain dijon mustard 

Equipment

• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 400 degrees F.
2. Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes.
3. Let cool. Then toss with watercress, apple and shallot.
4. Whisk together dressing ingredients and season, to taste, with salt and pepper.