Root Vegetable Salad with Orange-Tarragon Vinaigrette - Andrew Zimmern

Ingredients

• 4 medium sized beets
• 1 medium sized rutabaga
• 6 medium sized carrots (about one pound)
• 1 red onion
• 1 bunch red radishes
• 4 tablespoons olive oil
• 3 tablespoons minced chives
• 1/3 cup toasted sliced almonds
• 2 oranges, peeled and segmented (cut into ‘filets’ free of their connective tissue)
• 1/4 cup fresh squeezed orange juice
• 3 tablespoons tarragon vinegar
• 2 tablespoons fresh tarragon leaves
• 2 tablespoons dijon mustard (if you have tarragon mustard even better!)
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• Zest of 1 orange
• 1/2 cup olive oil