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1 head Romaine Lettuce, rinsed and roughly chopped
1 lb Carrots
1 tablespoon Red Wine Vinegar, or Balsamic Vinegar
1 tsp Mandarin Zest
1 tsp Tbsp Brown Sugar
Sea Salt
¼ Red Onion, sliced thinly
¼ cup Cilantro, stems removed (optional)
½ Shallot, minced
¾ cup Olive Oil
⅓ cup Cider Vinegar
⅓ cup Tango Mandarin Juice
Preheat oven to 375 degrees. Cut carrots in half lengthwise and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt. Place in oven and roast 35-40 minutes, or until tender.
Place cider vinegar, Mandarin orange juice, red wine vinegar (or balsamic vinegar), brown sugar, shallots, and a pinch sea salt in blender. Pulse to combine ingredients. While blender is running, very slowly add olive oil in steady stream through top opening. Stir in Mandarin zest and season with more sea salt, to taste.
Remove carrots from oven; and let cool slightly. Toss carrots, lettuce, and sliced onion with dressing. Sprinkle with cilantro leaves and serve.
