Roasted Beet Salad W Watercress, Lentils, Sopressata & Tale

Recipe Ingredients

1 1/2 cups	355ml	Roasted Beets - (see recipe)
1 cup	237ml	Cooked lentils
1		Watercress - washed, spun dry
4 tablespoons	60ml	Extra-virgin olive oil
3 tablespoons	45ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Italian country bread slices - toasted and cooled (small)
8 oz	227g	Sopressata sausage - thinly sliced
6 oz	170g	Taleggio cheese
		= (or other soft pungent cheese,
		Such as Brie, goat, etc.)

Recipe Instructions

In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates.

Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5673) - from the TV FOOD NETWORK

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