Fresh Beet Salad

INGREDIENTS
Serves 4

SALAD

• 4 grilled plums - quartered
• 8 oz. Redwood Hill Farm Chèvre
• 1 cup toasted pecans - (½ cup ground + ½ cup whole)
• 4 heads Lola Rosa
• 4 heads Little Gem lettuce
• 2 Chiogga Beets - cooked, peeled, cooled and diced
• 2 gold beets - cooked, peeled, cooled and diced
• ½ head shaved fennel
• ½ cup Sparrow Lane Champagne Vinegar
• 1 t. shallots
• 1 t. sugar
• salt & pepper

DRESSING

• ½ cup olive oil
• 1/4 cup Sparrow Lane Champagne Vinegar
• 1 t. shallots
• Juice of one lemon
• Salt & pepper to taste

Mix together.

PICKLED FENNEL

• Bring to boil (enough to cover fennel)
• 3 parts champagne vinegar
• 2 parts white wine
• 1 part sugar

Add fennel and bring to simmer until tender.

CHÈVRE BALLS
Form ½ oz. portions into balls. Drizzle with extra virgin olive oil. Let set for ½ hour. Roll balls in a mixture of ½ cup ground pecans and 1/4 cup Panko bread crumbs.

Toss beets, fennel, toasted pecans, shredded Lola Rosa and Little Gem lettuce with enough dressing to coat. Place in center of plate. Arrange 4 chèvre balls and 1 quartered plum alternately around plate.