Serves 8 people
Ingredients
For the Salad
2 bunches baby chioggia beets
2 bags lambs lettuce, washed and dried
2 Asian pears, sliced thin on the mandolin
1 bulb fresh fennel, shaved thin
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 Garnish
Aged goats cheese
Toasted hazelnuts
Orange supremes
Instructions
For the Salad
Preheat oven to 400°. Clean the beets then toss 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 for 45 minutes or until soft. Once roasted, peel and slice into wedges. Prepare the rest of the veggies as directed – thin sliced pears and fennel.
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 Assemble
Toss all salad ingredients with vinaigrette and garnish with goat cheese, toasted hazelnuts and orange supremes.
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