Orange and root vegetable salad | Tesco Real Food

Ingredients

• 1 red pepper, cut into long thick pieces
• 1 fennel bulb, cored and thickly sliced
• 200g (7oz) baby carrots, trimmed
• 200g (7oz) baby parsnips (optional)
• 1 tbsp extra-virgin olive oil
• 1 soft-rinded goat’s cheese round, sliced or cut into chunks
• 1 orange, cut into thin slices
• 100g (3 1/2oz) babyleaf salad
• 2 tbsp pecans, toasted
• ½ orange, juiced
• 1 tbsp sherry vinegar
• 2 tsp Dijon mustard
• 1 shallot, finely diced