Roasted fall vegetables salad with chevre & garlic bread vinaigrette

In the mood for a hearty fall salad? Try this delicious recipe from our friends at the Peachtree Road Farmers Market.

Salad ingredients

1/4 cup toasted pecans
4 oz goat cheese
1 sweet potato
6 baby eggplant
1 clove garlic (minced)
1 bunch baby carrots
1 bunch kale
3 radishes (quartered)
4 tbs olive oil
Big pinch cracked black pepper & pinch sea salt

Dressing

1 head garlic, top cut off
1 tsp olive oil
1 cup day-old bread (brioche is preferred)
1/4 cup apple cider vinegar
Juice from one lemon
1/3 cup olive oil
1/3 cup peanut oil
2 egg yolks
2 tsp Dijon mustard
1 White anchovy filet – optional

Quarter eggplant and toss with olive oil, salt, pepper and one clove minced garlic. Lay skin-side down and roast in a 500-degree oven until tender and the skin starts to crisp, approximately 25 minutes.

Wash the sweet potato well and slice it into half-inch-thick slices. Remove the tops of the carrots, wash and peel. Toss the carrots, sweet potatoes and radishes with oil, salt and pepper. Roast the carrots, sweet potatoes and radish until they are tender but still hold their texture. For best results and flavor, cook the veggies over open fire on a grill or hearth, but a 500-degree oven for approximately 15 minutes will do fine.

For dressing

Preheat the oven to 350 degrees. Cut 1/4 of the non-root side of garlic off, wrap with foil and leave top open, drizzle with olive oil and season with salt. Roast in oven until tender and golden brown for about 30 to 45 minutes. Let rest at room temperature.

In a blender, start with the day-old bread, cider vinegar, egg yolk, Dijon, anchovy, and lemon juice. Blend on high to fully incorporate all the ingredients. Squeeze the garlic from the skin and add to the blender. Continue to blend and then slowly drizzle the olive oil and the peanut oil in to create an emulsification. Adjust the consistency with water. It should be creamy and thick like Caesar dressing.

Toss kale with 2 tablespoons of the dressing and mix well with hands, massaging the greens till tender for one minute. Place kale in a shallow family style bowl. When roasted vegetables come out of oven, toss with remaining dressing while still hot. Mix in toasted pecans, arrange on kale. Top with chunks of chevre and serve right away.

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