Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/4 cup each olive oil and lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon honey a pinch each salt and freshly ground pepper 1 head bibb lettuce 4 roasted beets, peeled and cut into pieces 3-4 ounces Chevre (soft goat cheese) 1/4 cup walnuts, chopped and toasted DIRECTIONS Whisk together oil, juice, mustard, honey, salt and pepper. Set dressing aside. Wash and dry lettuce leaves. Arrange lettuce on 4 plates. Place beets on lettuce. Drizzle each salad with 1 Tablespoon of dressing. Sprinkle salads with Chevre and walnuts. Serve immediately. Pass remaining dressing for each person to add to taste. NOTE: If using Meyer Lemons for juice, you may want to reduce the amount of honey since Meyer lemons have a less acidic taste. Copyright © 2012 Stefanie Samara Hamblen |
