Roasted Beet Salad Watercress, Lentils & Sopressata

Recipe Ingredients

1 1/2 cups	355ml	Roasted beets - see * note
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 --
		Goat, etc.) brie

Recipe Instructions

* Note: See the "Roasted Beets" recipe which is included in this collection.

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.

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

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