Ina Garten's Roasted Root Vegetable Salad

18 red pearl onions, peeled
2 -3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted

Preheat the oven to 400 degrees.

In a large bowl, combine the onions, carrots and parsnips.  Add the oil, herbes de Provence, salt and pepper; toss to coat evenly.  Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes.  Turn the vegetables over and roast until tender and beginning to brown and caramelize, 15-20 minutes longer.  Set the vegetables aside.

In a salad bowl, combine the arugula, pear slices and roasted vegetables.  Add the Apple Cider Vinaigrette and toss until coated.  Sprinkle with the chopped walnuts and serve.

Apple Cider Vinaigrette:

3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended.  Gradually whisk in the oil.  Yield:  about 2/3 cup.