Roasted Root Vegetable Vinaigrette
Preheat the oven to 425ºF.
On a baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, 30 minutes. Set aside to cool.
Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.
In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.