Roasted Beet, Goat Cheese and Fennel Salad

By Reynolds Kitchens(R)

4.91 / 5

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3 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 ½ teaspoons Dijon-style mustard
½ teaspoon finely grated lemon zest
½ teaspoon honey
⅓ cup olive oil
Reynolds Wrap® Aluminum Foil
2 large (8 ounce) beets
½ teaspoon salt divided
½ teaspoon ground black pepper divided
2 medium fennel bulbs cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
¼ cup chopped walnuts toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives
aluminum foil