“Although I haven't tried this salad I am planning on making it soon. It is a great way to use garden herbs with fall vegetables and fruit. Recipe was originally printed in the local newspaper.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut beets in slices, then in rings. Set aside.
  2. In a small jar, mix together mustard and lemon juice. Add oil to jar and shake. Add shallots, rosemary, sage, salt and pepper and shake well. Set aside.
  3. In a large salad bowl, toss together beets, endive, fennel,pear and walnuts with dressing.
  4. Sprinkle salad with cheese.

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