Paragon Warm Goat Cheese Salad

1/4 cup olive oil

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon pepper

1 small eggplant -- cut into 1/2-inch

1 fennel bulb -- cut into 1/4-inch

2 cooked beets -- cut into 1-inch

2 red bell peppers -- cut into 1/2-inch

strips

1 large red onion -- cut into 1/2-inch

slices 1 slice Montrachet cheese -- (2 ounce)

4 heads baby lettuce -- separated into leaves

Toasted Walnut Dressing:

2/3 cup walnut oil

1/2 cup toasted walnut halves

2 tablespoons orange juice

2 tablespoons balsamic vinegar

1 shallot -- minced

1 teaspoon Dijon-style mustard

1/2 teaspoon salt

1/2 teaspoon pepper