ingredients
all
2 bunches baby chioggia beets
roasted
Zest and juice of ½ orange
Salt and pepper
to taste
1/4 cup extra-virgin olive oil
2 tbsp sherry vinegar
1 tsp dijon mustard
3 each Satsuma mandarins
segmented
2 each Asian pears
thinly sliced
1/4 cup hazelnuts
toasted
2 heads butter lettuce
washed and dried
1 bulb fresh fennel
shaved
cookware
For the Salad
1
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 20 - 25 minutes or until soft. Once roasted, peel and slice into wedges.
For the Vinaigrette
2
In a blender (or with a whisk) 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
3
Toss all salad ingredients with vinaigrette and arrange neatly on a platter.