Warm Roasted Vegetable Salad with Watercress, Pecorino, and Sherry Vinaigrette — Three Many Cooks

Ingredients

• 4 heaping cups prepared vegetables (see note above)
• 1½ tablespoons olive oil
• Salt and ground black pepper
• 1 garlic clove, minced
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• 4 packed cups watercress
• ½ cup shaved pecorino-Romano cheese (with a vegetable peeler)
• ¼ medium red onion, sliced thin