Washington State Pear & Beet Salad
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Bartlett pears||3 Medium|
|Sliced romaine lettuce||8 Cup (128 tbs)|
|Orange peel strips||6 Tablespoon (For Garnish)|
In 3 quart saucepan, heat beets and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 30 to 35 minutes, until beets are fork tender.
Meanwhile, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice from orange.
In large bowl, with wire whisk or fork, mix olive oil, vinegar, salt, mustard, orange peel, and orange juice.
Drain beets and rinse with cold running water to cool slightly.
Peel and cut beets and pears into 1/4 inch pieces.
To dressing in bowl, add beets and pears; toss to coat.
Let mixture stand at least 1 hour to blend flavors.
Just before serving, place sliced romaine on platter; top with beet mixture.
Garnish with orange peel strips if you like.