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.
