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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although I haven't tried this salad I am planning on making it soon. It is a great way to use garden herbs with fall vegetables and fruit. Recipe was originally printed in the local newspaper. Ingredients:
2 beets, cooked and peeled |
3 tablespoons dijon mustard |
3 tablespoons lemon juice |
3/4 cup olive oil |
1 tablespoon chopped shallot |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh sage |
salt and pepper |
2 cups julienned belgian endive |
1 cup julienned fennel bulb |
1 pear, cored and sliced |
3/4 cup walnuts, toasted |
1/4 cup herb cheese (havati or other soft herb cheese) |
Directions:
1. Cut beets in slices, then in rings. Set aside.
2. In a small jar, mix together mustard and lemon juice. Add oil to jar and shake. Add shallots, rosemary, sage, salt and pepper and shake well. Set aside.
3. In a large salad bowl, toss together beets, endive, fennel,pear and walnuts with dressing.
4. Sprinkle salad with cheese.
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