To prepare the Roasted Vegetable Vinaigrette, Heat oven to 350°F. Toss vegetables in the extra-virgin olive oil, place on a baking sheet, and roast in the oven until tender, 45–60 minutes.
Transfer the warm vegetables to the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 1 minute or until liquid. The vegetables should yield 9 fluid ounces of roasted vegetable purée liquid. If not, add enough vegetable broth to equal 9 fluid ounces.
Add mustard, peppercorns, garlic, and salt to the pureed vegetable mixture in the Vitamix container and secure lid. Select Low speed. Turn machine on and blend until evenly incorporated, about 20 seconds. Thin the consistency of the vinaigrette with vegetable broth, if necessary. Stir the herbs into the vinaigrette. Refrigerate until needed.
To prepare the Winter Greens, heat the Roasted Vegetable Vinaigrette in a small saucepan. Keep warm.
Wash and dry frisée, radicchio, arugula, and spinach. Place in a bowl and toss together.
Arrange the endive spears on a chilled platter or plates and top with the frisée mix. Garnish with the grilled onion slices, blue cheese, and the pine nuts. Drizzle the warm dressing over the salad.
Recipe provided by the Culinary Institute of America.
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