Ingredients:

Vinaigrette:

2 Tablespoons fresh lemon juice

2 Tablespoons Olive Lucy Traditional EVOO

1 Tablespoons Olive Lucy Red Wine Vinegar

1 teaspoon honey Salt and black pepper

Salad:

4 very thinly sliced cooked beets

1 cup fresh watercress leaves

1 orange, peeled and segmented

1⁄4 cup roasted and salted shelled pistachios

1⁄4 cup crumbled goat cheese

2 Tablespoons fresh dill leaves

2 Tablespoons slivered red onion

2 Tablespoons shaved Parmesan

1 Tablespoons capers

 

Directions:

Whisk together lemon juice, oil, vinegar, and honey; season with salt and pepper. For the salad, arrange beets, watercress, orange segments, pistachios, goat cheese, dill, onion, Parmesan, and capers on a platter or divide evenly among serving plates. Drizzle vinaigrette over salad.

 

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