Mixed greens, shaved fennel, braised baby chayoga beets, asparagus, goat cheese and meyer lemon vinaigrette

For 4 people

Ingredients:

6 oz mixed greens

½ fennel bulb, shaved thin with a mandolin or by knife

1 bunch of baby chayoga beets, braised in 1 qt water, ½ cup of apple cider, 2tbs salt in oven at 350 degrees F, cook for 40 min to an hour, until
tender. Cooled, peeled and diced.

4 spears of asparagus, shaved with a peeler

2 oz crumbled fresh goat cheese

Vinaigrette :

¼ cup of meyer lemon juice

1 tsp Dijon mustard

½ cup extra virgin olive oil

1 tsp salt

1 tsp ground pepper

Directions:

In a large mixing bowl, put the four first ingredients.

In a small mixing bowl, wisk in all the ingredients of the vinaigrette, reserve.

Add half the vinaigrette into the large mixing bowl, toss with salt and pepper to taste. Plate the salad evenly throughout four plates, garnish with
the goat cheese.