Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette

Salad

1/4 cup Toasted Pecans
4 oz Chevre
1 Sweet Potato
6 Baby Eggplant
1 Clove Garlic (minced)
1 Bunch Baby Carrots
I Bunch Kale
3 Radishes (quartered)
4 tbs Olive Oil
Big Pinch Cracked Black Pepper & pinch Sea Salt

Dressing

Yields 1 quart

1 Head Garlic, top cut off
1 tsp Olive Oil
1 cup Day Old Bread (brioche is preferred)
¼ cup Apple Cider Vinegar (Braggs)
1 ea. Lemon Juice
1/3 cup Olive Oil
1/3 cup Peanut Oil
2 ea. Egg Yolk
2 tsp Dijon Mustard
1 ea. White Anchovy Filet - optional

For Salad

1. Quarter eggplant, toss with olive oil, salt, pepper and one clove minced garlic. Lay skin side down and roast in a 500 degree oven till tender and skin starts to crisp. Approximately 25 min. Wash sweet potato well and slice into half inch thick slices. Remove tops of carrots, wash and peel. Toss carrots, sweet potatoes and radishes with oil, salt and pepper. Roast carrots and sweet potato and radish till tender but still hold their texture. (For best results and flavor cook veggies over open fire on a grill or hearth, but a 500F oven for apx 15 min will do fine).

For Dressing

1. Preheat the oven to 350. Cut 1/4 of the non-root side of garlic off, wrap with foil and leave top open, drizzle with olive oil and season with salt, roast in oven till tender and golden brown (about 30-45 minutes). Let rest to room temp.
2. In a blender, start with the day old bread, cider vinegar, egg yolk, dijon, anchovy, and the lemon juice. Blend on high to fully incorporate all the ingredients. Squeeze the garlic from the skin and add to the blender. Continue to blend and then slowly drizzle the olive oil and the peanut oil in to create an emulsification. Adjust the consistency with water. It should be creamy and thick like caesar dressing.
3. Toss kale with 2 tablespoons of the dressing and mix well with hands massaging the greens till tender (one min). Place kale in a shallow family style bowl. When roasted vegetables come out of oven, toss with remaining dressing while still hot, mix in toasted pecans, arrange on kale. Top with chunks of chevre and serve right away.