Paragon Warm Goat Cheese Salad

Course :	Salads
From:	HungryMonster.com
Serves:	4

Ingredients:

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
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

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