Salad with Roasted Root Vegetable Vinaigrette

Ingredients

• 2 tablespoons apple cider vinegar 
• 0.3 cup apple juice concentrate frozen thawed
• 1  spear belgian endive stemmed chopped
• 0.3 teaspoon pepper black freshly ground
• 1  roasted carrot 
• 0.8 teaspoon kosher salt 
• 1 teaspoon maple syrup 
• 0.3 cup olive oil extra-virgin
• 1  roasted parsnip 
• 0.5 head radicchio thinly chopped
• 0.5 head romaine lettuce chopped
• 0.5  roasted shallot 

Equipment

• food processor
• bowl
• blender

Directions

1. Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
2. Place the lettuce, radicchio and endive in a salad bowl.
3. Add the vinaigrette and toss until coated.