Roasted Vegetable Salad

Ingredients

• Kosher salt
• 1 heaping teaspoon dijon mustard
• 1/4 cup Sherry wine vinegar
• 3/4 cup olive oil
• 1/2 cup each chunked roasted beets, roasted pearl onions, chunked roasted zucchini, cubed roasted eggplant
• 3 cups mixed greens

Directions

Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard. Pour in vinegar and whisk in olive oil. Set aside.

In a bowl, combine all roasted vegetables. Pour 1/2 cup vinaigrette over vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.