Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  2        tablespoons  orange juice
  2        tablespoons  balsamic vinegar
  1           teaspoon  minced garlic
  1           teaspoon  salt
  1           teaspoon  pepper
  1              small  eggplant -- cut into 1/2-inch
                        slices
  1                     fennel bulb -- cut into 1/4-inch
                        slices
  2                     cooked beets -- cut into 1-inch
                wedges  
  2                     red bell peppers -- cut into 1/2-inch
                        strips
  1              large  red onion -- cut into 1/2-inch
                        slices
  1              slice  Montrachet cheese -- (2 ounce)
  4              heads  baby lettuce -- separated into
                        leaves
                        Toasted Walnut Dressing:
     2/3           cup  walnut oil
     1/2           cup  toasted walnut halves
  2        tablespoons  orange juice
  2        tablespoons  balsamic vinegar
  1                     shallot -- minced
  1           teaspoon  Dijon-style mustard
     1/2      teaspoon  salt
     1/2      teaspoon  pepper

Preparation:

Preheat a grill over moderately high heat until hot. In a large bowl combine well oil, juice, vinegar, garlic, salt and pepper. Add vegetables and toss well. Grill vegetables until tender. Broil cheese until lightly browned. In a large salad bowl toss lettuce with dressing. Top with grilled vegetables and cheese. Toasted Walnut Dressing In a food processor purée all ingredients until combined well.

Nutritional Information:

2187 Calories (kcal); 202g Total Fat; (79% calories from fat); 15g Protein; 99g Carbohydrate; 1mg Cholesterol; 3495mg Sodium