Ingredients:
2 beets, cooked and peeled
3 tablespoons Dijon mustard
3 tablespoons lemon juice
3/4 cup olive oil
1 tablespoon chopped shallots
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
salt and pepper
2 cups julienned Belgian endive
1 cup julienned fennel bulbs
1 pears, cored and sliced
3/4 cup walnuts, toasted
1/4 cup herb cheese ( havati or other soft herb cheese)
Directions:
Cut beets in slices, then in rings. Set aside.
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.
In a large salad bowl, toss together beets, endive, fennel,pear and walnuts with dressing.
Sprinkle salad with cheese.
Servings: 4-6
Time preparation: 30 min.
Time total: 30 min.