Blue Cheese Cobb with Roasted Roots | Saputo Foodservice

Ingredients

• 150 g beets, roasted, cubed
• 150 g acorn squash, cubed
• 150 g heirloom carrots, cubed
• 2 tbsp olive oil
• 0.5 tsp each coriander, cumin
• 0.25 tsp cinnamon
• 1 tsp salt and pepper
• 150 g roasted root vegetables
• 3 slices bacon, cooked & crumbled
• 1 egg, boiled and quartered
• 0.5 Gala apple, cubed
• 50 g Tuscan kale
• 50 g frisée
• 2 sprigs fresh thyme
• 100 g Blue Cheese crumbles
• 25 ml hot honey vinaigrette