Roasted Beet, Goat Cheese and Fennel Salad

• Lemon Vinaigrette
• 3 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 tablespoon finely chopped shallot
• 1-1/2 teaspoons Dijon-style mustard
• 1/2 teaspoon finely shredded lemon peel Safeway 4 ct For $5.00 thru 02/09
• 1/2 teaspoon honey
• 1/3 cup olive oil
• Salad
• 2 large beets
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 medium fennel bulbs, cored and very thinly sliced
• 8 cups torn butterhead (Boston or bibb) lettuce
• 1/4 cup chopped walnuts, toasted
• 4 ounces crumbled goat cheese (chevre)
• 2 tablespoons snipped fresh chives

1. Step 1: Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette (below); cover and set aside.
2. Lemon Vinaigrette In a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey.
3. In a steady stream, slowly whisk in olive oil.
4. Step 2: Scrub beets.
5. Wrap each beet in aluminum foil and place on a baking sheet.
6. Bake 1-1/2 hours or until a knife can be easily inserted into beets.
7. Step 3: Cool 20 minutes or until able to handle.
8. Remove and discard foil.
9. Trim off stem and root ends of roasted beets.
10. Peel and cut into 1-inch pieces.
11. Step 4: In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
12. Step 5: In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
13. Step 6: Line 8 salad plates with lettuce.
14. Drizzle with remaining vinaigrette.
15. Layer with beets, walnuts, fennel, goat cheese, and chives.
16. Makes 8 servings.

lemon vinaigrette, lemon juice, shallot, mustard, lemon peel, honey, olive oil, salad, beets, salt, ground black pepper, fennel bulbs, torn butterhead, walnuts, goat cheese, fresh chives

Taken from www.kraftrecipes.com/recipes/roasted-beet-goat-cheese-fennel-salad-181838.aspx (may not work)