Salad with Roasted Root Vegetable Vinaigrette


4 servings
⅓ cup extra-virgin olive oilextra-virgin olive oil
¼ cup frozen apple juice concentrate, thawedfrozen apple juice concentrate¼
2 tablespoons apple cider vinegarapple cider vinegar2
1 teaspoon maple syrupmaple syrup1
¾ teaspoon kosher saltkosher salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 roasted carrotcarrots1
1 roasted parsnipparsnip1
½ roasted shallotshallot(s), large½


Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
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