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 medium fennel bulb -- cut into 1/4-inch slices |
2 medium cooked beets cut into 1-inch wedges |
2 medium 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 medium 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 small shallot -- minced |
1 teaspoon Dijon-style mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
