1/4 cup red wine vinegar for a vinaigrette
Honey, two tablespoons
Black pepper, half a teaspoon
14 teaspoon of salt
Olive oil, 1/4 cup.
4 cups of beets, cooked in a rouet till soft, then squeezed between paper towels
2 cups of peeled and sliced sticks of jicama
3 cups of fennel, cored, halved, and mandoline-sliced
Onion, grated in 1/4 cup
1 Asian pear, cored, halved, and mandoline-sliced
6 ounces of crumbled goat cheese
Lemon juice, two teaspoons


1) Combine the salt, honey, black pepper, and red wine vinegar in a small bowl.
2) Add the oil gradually while whisking the mixture until it is emulsified.
3) Combine all the produce, then let it drain in a colander.
4) Toss the lemon juice, goat cheese and veggies together with the dressing.

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