Roasted Root Vegetable Salad

Ingredients

• 18 red pearl onions, peeled
• 2 large carrots, halved lengthwise, and cut into 1/3-inch-wide pieces
• 2 large parsnips, halved lengthwise, and cut into 1/2-inch-wide pieces
• 2 tablespoons of extra-virgin olive oil
• 3/4 teaspoon of herbes de Provence
• 3/4 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 1 5-ounce bag of baby arugula
• 1 ripe pear, halved, cored, and cut into thin wedges
• Apple Cider Vinaigrette (recipe follows)
• 1/2 cup of chopped walnuts, toasted
• 3 tablespoons of apple cider vinegar
• 1 tablespoon of honey
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper
• 1/3 cup of extra-virgin olive oil