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Vinaigrette: |
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1/4 cup red wine vinegar |
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2 tablespoons honey |
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1/2 teaspoon black pepper |
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1/4 teaspoon salt |
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1/4 cup olive oil |
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6 ounces goat cheese, crumbled |
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2 tablespoons lemon juice |
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4 cups beets, boiled until tender, through a rouet, and pressed in paper towels |
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2 cups jicama, peeled and cut into sticks |
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3 cups fennel, cored, halved, and sliced with mandoline |
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1/4 cup grated onion |
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1 Asian pear, halved, cored, and sliced with a mandoline |
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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. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese. |
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recipe from: foodtv.com, 1/30/05
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