Harvest Salad

• 2 beets, cooked and peeled
• 3 tablespoons Dijon mustard
• 3 tablespoons lemon juice
• 34 cup olive oil
• 1 tablespoon chopped shallot
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• salt and pepper
• 2 cups julienned Belgian endive
• 1 cup julienned fennel bulb
• 1 pear, cored and sliced
• 34 cup walnuts, toasted
• 14 cup herb cheese (havati or other soft herb cheese)

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

beets, mustard, lemon juice, olive oil, shallot, rosemary, fresh sage, salt, endive, pear, walnuts, herb cheese

Taken from www.food.com/recipe/harvest-salad-73266 (may not work)