Fennel & Roasted Beet Salad With Bleu Vinaigrette

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
354
FAT
90%
CHOL
5%
SOD
25%

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Ingredients for 4 servings

1 medium fennel bulb , thinly sliced

1/2 lb spinach

1 bunch arugula (or other greens to taste)

1 lb beet , cooked, peeled, and cut in small wedges

1 small radicchio , torn into bite-sized pieces

2 ounces blue cheese , crumbled

2 tablespoons white wine vinegar

1 tablespoon lemon juice

salt and pepper

1 shallot , minced

1/2 cup walnuts , chopped and toasted (see note)

1/4 cup extra virgin olive oil

Bleu Vinaigrette

1 teaspoon Dijon mustard

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