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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1/4 cup red wine vinegar |
2 tablespoons honey |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/4 cup olive oil |
6 ounces goat cheese, crumbled |
2 tablespoons lemon juice |
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels |
2 cups jicama, peeled and cut into sticks |
3 cups fennel, cored, halved, and sliced with mandoline |
1/4 cup grated onion |
1 asian pear, halved, cored, and sliced with a mandoline |
Directions:
1. In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.
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