Serves 8-10 people


For the Salad

2-3 heads butter lettuce, washed and dried
2 bunches baby chioggia beets, roasted
2 Asian pears, sliced thin on the mandolin
1 bulb fresh fennel, shaved
garnish with aged goats cheese and toasted walnuts

For the Vinaigrette

3 tablespoons sherry vinegar
Zest and juice of 1 seville orange
1 tablespoon dijon mustard
½ cup extra virgin olive oil
Salt and pepper, to taste


For the Salad

Clean the beets then toss them with oil and salt and transfer them to an oven proof dish and add about a half cup of water. Cover with foil and roast in a 400° oven for 45 minutes or until soft. Once roasted, peel and slice into wedges. Prepare the rest of the veggies.

For the Vinaigrette

In a blender, add the vinegar, mustard, orange juice and zest and blend until smooth.
While blending, slowly drizzle in the olive oil until emulsified. Season with salt and pepper.

To Serve

Toss all salad ingredients with vinaigrette.

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