Recipe - Roasted Vegetable Salad

Ingredients

• 06-10 Nantaise Carrots
• 4 - 6 Parsnips
• 10 - 15 Radishes
• 2 Fresh pears, peeled and diced
• 1 cup Cooked lentils
• 1/2 cup Fresh ricotta (optionnal)
• 1/3 cup olive oil
• To taste Salt and pepper
• To taste Fresh parsley
• 3 tbsp Maille Honey Mustard
• 2 tbsp Maille Balsamic vinaigar
• 1 tbsp Maple syrup
• 3/4 cup Olive oil
• 1 Garlic clove, minced
• Baking sheet
• Large mixing bowl
• Large serving plate
• Small wisk
• Small mixing bowl