1/3 cup minced shallots
5 tablespoons cider vinegar
3-4 tablespoons chopped fresh basil or parsley
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil
salt and pepper to taste

2 cups cooked, diced yellow or red beets
1 1/2 cups blanched, diced carrots
1 1/2 cups cooked, diced waxy-type potatoes
1 cup diced roasted red peppers
1 1/2 cups diced apples
4-6 ounces blue cheese, crumbled
2/3 cup hickory nuts, toasted 6-8 minutes at 350 degrees

Make dressing: Combine shallots, vinegar, basil or parsley, and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them. Arrange in separate piles in a wide, shallow bowl. Serve at room temperature. Just before serving, sprinkle salad with blue cheese and hickory nuts, add more salt and pepper to taste, and toss gently. Makes 8-12 servings.

source: From Asparagus to Zucchini