Roasted Beet, Goat Cheese and Fennel Salad

Ingredients

• ✓ 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