White Balsamic Vinaigrette with Beet, Grean Beans, Avocado and Fennel

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Posted by in Recipes on Sep 21, 2012 . .

 

2 Golden Beets cooked peeled and cut into small cubes – 3/4 inch
2 Red Beets cooked peeled and cut into small cubes – 3/4 inch
30 French Green Beans cooked al dente
15 Grape Tomatoes cut in half width wise
1 cup Shaved Fennel Bulb Slices – save some fennel feathers for salad
1 avocado cut into small cubes – 3/4 inch
A good Roquefort

Dressing:

3 Tablespoons Olive Cart 25 Year Aged White Balsamic Vinegar
1/2 Cup Olive Cart South Haven Blend Extra Virgin Olive Oil
Salt and Fresh Cracked Pepper to season

 

In large salad bowl combine all ingredients except red beets. Toss with dressing, then add red beets and toss till just coated. Dish up on plates, sprinkle blue cheese on top and fennel feathers. Season with salt and fresh cracked Pepper. Serve

Last update: Sep 25, 2012
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