Salad with Roasted Root Vegetable Vinaigrette

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Vinaigrette:

1/3 cup extra-virgin olive oil

1/4 cup frozen apple juice concentrate, thawed

2 tablespoons apple cider vinegar

1 teaspoon maple syrup

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 roasted carrot

1 roasted parsnip

1/2 roasted shallot

Salad:

1/2 head romaine lettuce, chopped

1/2 head radicchio, chopped

1 spear Belgian endive, stemmed and chopped