James's Beet Goat Cheese Slaw
***Vinaigrette***
1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1/4 cup olive oil
***Vegetables***
4 cups beets --boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama --peeled, and cut into sticks
3 cups fennel --cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear --halved, cored, and sliced with a mandoline
6 ounces goat cheese --crumbled
2 tablespoons lemon juice
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.