- Red Leaf Lettuce (cut in 2in. pieces) - 1 head
- Frisee (rough chop) - 1 head
- Asian Pears (sliced) - 2
- Almonds (sliced or chopped) - 1/2 cup
- Blue cheese (crumbled) - 1/2 cup
- Balsamic Vinaigrette - 1/2 cup
- Salt & pepper - to taste
After lettuce is washed and cut, place in a large bowl. Add pears, almonds, bleu cheese, then pour dressing over the top and mix well. Taste a lettuce leaf, then adjust seasoning to your preference.
Preparation for Beets
- Beets (whole) - 6-8
- Olive oil - 1/4 cup
- Salt & pepper - to taste
In a roasting pan, mix beets, oil, and salt & pepper all together. Cover roasting pan with foil and bake at 350 for 45-60 minutes. Once beets have cooled to room temperature the skins will peel off very easily. If not eaten right away they should be stored in the refrigerator.
- Beets (peeled & cut into 1 inch disks) - 3-4
- Goat cheese (cut into 1 inch pieces) - 12oz
- Walnuts (crushed) - 1 cup
- Red Butter Lettuce (washed & Chopped) - 1 head
- Balsamic vinegrette - 1/2 cup
- Salt & pepper - to taste
In a bowl, mix lettuce and Balsamic vinegrette with a pinch of salt & pepper, then place on serving plate. Lay a beet slice on green mixture and place goat cheese disc over beet. Keep repeating as if you were making tomato mozzarella salad. Finally, top salad with walnuts and finish with Balsamic vinegrette and serve.
