Preheat the oven to 350°. In a roasting pan, toss the rutabaga, potatoes, fennel, thyme and oil; season with salt and pepper. Roast for 1 hour and 40 minutes, or until tender. Discard the thyme.
In a miniature skillet, boil the vinegar until reduced to 2 tablespoons, 5 minutes.
Sprinkle the cheese over the muse greens and roast until melted. Drizzle with the balsamic glaze and abet.
The recipe will also be prepared thru Step 2 up to 6 hours forward. Reheat the greens sooner than roasting with the cheese.