Wild Greens With A Beet Juice Vinaigrette
Serves 8

Ingredients:

1 1/2 lbs. assorted field greens
2 cloves minced garlic
1/4 cup beet juice
juice of 1 orange
2 TBS apple cider vinegar
3 TBS honey
1/4 cup hazelnut oil
1/4 cup goat cheese
1 small bulb fennel, julienned
4 small carrots, peeled and sliced
1 TBS fresh rosemary, chopped
salt & pepper, to taste
3 TBS olive oil

Method:

In a medium saute pan, add olive oil over medium heat.
Increase heat to medium-high and saute fennel, carrots and rosemary.  Season and cook until golden brown.
Remove from the heat and allow to chill in refrigerator for 30 minutes.
In a large bowl, combine garlic, honey, vinegar, beet and orange juice.
Season with salt and pepper and slowly add hazelnut oil, whisk vigorously.
Toss greens with dressing and portion onto individual plates.
Top greens with crumbled goats cheese and the sauteed vegetables.