Roasted Eggplant Spring Salad with Creamy Dijon Vinaigrette

Prepare vinaigrette
1 In a separate bowl, add ingredients. Stir. Keeps for up to 5 days in fridge
Prepare roasted eggplant
1 Preheat oven to 400 degrees
2 Halve eggplant lengthwise and place inside up on a baking sheet
3 Drizzle with olive oil and sprinkle lightly with sea salt
4 Place in oven and roast 35-40 minutes or until lightly browned
5 Remove and cool to room temperature
6 Slice in wedges
Salad assembly:
1 To arrange, place salad greens in large bowl. Layer in eggplant and cucumber. Gently lay microgreens in center area. Add radishes and fennel. Spread the top with sliced cucumber and a small handful of fresh mint springs. Then add wedges of the cooled eggplant.  Lastly, garnish with pickled vegetables and fennel fronds. Sprinkle the top with black sesame seeds and drizzle with dressing to taste. Store extra dressing in fridge for later use. Enjoy & savor the beauty of this vibrant, spring salad.