Golden Beet, Radicchio and Watercress Salad
Recipe Courtesy of Salad Style, San Diego, CA

Serving Size: 4

Ingredients:
2 bunches Golden Beets (boiled and peeled)
1 bunch Watercress (cleaned)
1 head Radicchio (sliced)
1 cup Goat Cheese (room temperature)
1/4 cup Buttermilk
1/2 cup Enoki Mushroom (garnish)
1/4 lb. Pancetta (crispy)
1/4 cup Hazelnuts (chopped)
1/2 cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
2 each Shallot (minced)
1/4 cup Pomegranate Paste
TT Salt and Pepper

Procedure For the Vinaigrette:
In a medium mixing bowl, combine the shallots, vinegar, pomegranate paste, salt and pepper and slowly add the oil.

Procedure or the Goat Cheese Cream:
In a food processor add the goat cheese and buttermilk together and blend well. Add salt for flavor.

Assembly:
Place the goat cheese cream on the plate first, then place the sliced beets on top. Mix together all other ingredients together with the vinaigrette and place it on top of the beets.

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