Ingredients

• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 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
• 2 tablespoons lemon juice
• 6 ounces goat cheese, crumbled

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Instructions

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. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.