Ingredients
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1/4 cup extra virgin olive oil
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1 tablespoon lemon juice
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1 teaspoon prepared mustard
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1/4 cup balsamic vinegar
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2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
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5 cups mache, washed and patted dry (or substitution)
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1 cup red leaf lettuce, chopped
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6 small red beets or 6 small golden beets, washed well, ends cut
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Instructions
- Prepare dressing and set aside.
- Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
- Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
- Serve dressing on side.
- NOTE: I guessed the yield.