Cummulative Rating
N/A Servings
Serves 6 Difficulty
Medium
Ingredients
For vinaigrette: Zest of 1 orange 1/4 cup orange juice 2-1/2 Tablespoons lime juice 1 Tablespoon honey 1-1/2 teaspoons cider vinegar 1/2 cup olive oil 2 teapoons fresh basil, chopped 1/4 teaspoon fennel seeds, toasted Kosher salt Fresh ground pepper
For salad: 6 small beets 1 fennel bulb, trimmed 6 handfuls of gourmet greens 2 Anjou or Bartlett pears, unpeeled, cored and thinly sliced 3 ounces feta cheese, crumbled
Directions
Preheat oven to 400 degrees F.
For vinaigrette: In a blender combine zest, orange and lime juice, honey and vinegar. With machine running, gradually add oil.
Transfer mixture to a small bowl and add basil and fennel seeds. Season with salt and pepper, cover and refrigerate until ready to use.
For salad: Pierce beets with a fork a few times and place them on a foil covered baking sheet.
Bake for about 1-1/2 hours or until tender. Cool beets, then peel them. Set aside.
Cut fennel bulb in half lengthwise and cut out core. Cut it crosswise into thin slices. Toss fennel and greens with a few tablespoons of vinaigrette and season to taste with salt and pepper.
In a separate bowl, toss pears with a few drops of vinaigrette and lightly season with salt and pepper. S
Dice beets about 1/4" thick and arrange on salad plates, top with greens, a few pear slices and feta crumbles. Drizzle with remaining vinaigrette.
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