Roasted Parsnip & Pecorino with Vidalia Onion-Bacon Vinaigrette

Yield: 4 cups

Ingredients

• 2 lbs. Parsnips (about 8 large), peeled, halved lengthwise and sliced
• 2 TBSP Olive Oil
• Salt & Pepper
• 1/2 cup Pecorino cheese, shaved
• 1/4 cup Parsley, chopped
• 1.5 strips Smoked Bacon, cooked & chopped
• 1/4 small Vidalia Onion, diced small
• 1/4 small Granny Smith apple, diced small
• 1.5 tsp Honey
• 1.5 tsp Parsley, chopped
• 3/4 tsp Sherry Vinegar
• 1/4 tsp Granulated Garlic
• Pinch Dry Mustard
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 TBSP Olive Oil

Cooking Directions

1. Preheat oven to 400 degrees.
2. MAKE THE DRESSING: In a mixing bowl, combine bacon, onion, apple, honey, parsley (1.5 tsp), vinegar, garlic, mustard, salt and pepper. Gently blend with a whisk. Pour in oil all at once and lightly whisk until the ingredients just come together.
3. Put parsnips on a large baking pan, drizzle with the olive oil (2 TBSP), toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time until just tender and slightly browned, 15-20 min. Allow the parsnips to cool to room temperature.
4. Transfer the cooled parsnips to a mixing bowl. Toss with the vinaigrette, cheese and parsley.