Roast Vegetable Salad with Lemon Vinaigrette - Tracy Anderson

Ingredients

• 6 small carrots
• 1 large fennel bulb
• 2 tsp olive oil, divided
• 2 cups cauliflower florets
• 8 asparagus stalks
• 1 small radicchio
• 2 Tbsp tarragon
• 2 Tbsp parsley
• Salt to taste
• 3 Tbsp rice wine vinegar
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1⁄2 tsp salt
• 1 tsp Dijon mustard
• 2 Tbsp olive oil