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Chevre Roasted Vegetable Salad

Chevre Roasted Vegetable Salad

Sheila
Roasted root vegetables, creamy goat cheese, zippy balsamic dressing, perfect makings of a hearty salad.
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Course Salad
Cuisine American

Ingredients
  

  • 3 cups Mixed Greens
  • 1 1/2 cups Roasted Root Vegetables sweet potato, beets, red skin potato, parsnip, rutabaga, all or any combo you like
  • 2/3 cup toasted Whole Walnuts
  • 1 Green Onion cut into thin slices
  • 1/2 cup crumbled Chevre goat cheese
  • 2 tablespoons Balsamic Glaze no time to reduce balsamic vinegar? use it straight up!
  • fresh cracked pepper

Instructions
 

  • Layer above ingredients on a plate or in a shallow bowl in order given. Drizzle with balsamic glaze and give it a few cracks of pepper grab a fork and enjoy!

balsamic glaze - reduction of balsamic vinegar

  • place 1 1/2 cups balsamic vinegar + 1 tablespoon honey in a small sauce pan over medium heat. Cook, while continually whisking to insure vinegar doesn't burn, for about 10 minutes until vinegar thickens, or reduces to about 1/2 of original or 3/4 cup.

Notes

This salad is also amazing with grilled salmon or chicken on top!
Keyword balsamic, goat cheese, salad, vegetables
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