---

Ingredients

• 4 cups beets boiled until tender,
• 3 cups fennel cored, halved,
• 6 ounces goat cheese crumbled
• 2 tablespoons honey
• 2 cups jicama peeled, and
• 1 tablespoon lemon juice
• cup olive oil
• cup grated onion
• 1 Asian pear halved, cored,
• teaspoon freshly-ground black pepper
• teaspoon salt
• cup red wine vinegar
• through a rouet, and pressed in paper
• towels
• through a rouet, and pressed in paper
• towels

---

Ready In 45 Minutes

Servings: 15

---

Cooking Instructions

---

Step 1

• In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 2

• Combine all vegetables and let drain in a colander.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 3

• Combine vegetables and dressing then toss with the lemon juice and goat cheese.This recipe yields 6 to 8 servings.
• INGREDIENTS:
  

---