Ingredients
SOY, WHITE TRUFFLE OIL
VINAIGRETTE
3/4 c Kikkoman soy sauce
1/3 c lemon juice
3T balsamic vinegar
3T white truffle oil
1 1/2 c olive oil
Salt & black pepper,as needed
ROASTED BEETS
9 lb baby beets, tops trimmed
3 c water
3/4 c olive oil
1/4 c salt
1lb, 8oz watercress, picked and washed
6 oz shallots, finely diced
salt & black pepper, as needed
3 lb fresh goat cheese
Preparation
METHOD (VINAIGRETTE) (1)In bowl, whisk together all ingredients. Season to taste w/ salt & pepper. METHOD (BEETS) (1)Place beets in large, shallow baking pan; add water, oil & salt. (2) Cover w/ aluminum foil. Bake in preheated 350F oven for 30-40 minutes or until tender. (3) Cool; peel & cut into equal wedges. Dress w. 1 1/2 cups of vinaigrette. Chill until served. (4)Per order, toss 2 cups watercress & 2 teaspoons shallots w/ just enough vinaigrette to coat very lightly, about 1 tabelspoon. (5) Season to taste w/ salt & pepper. (6) Place in the middle of the plate; arrange 1/2 cup beets around & on top of the watercress. (7) Crumble 2 oz goat cheese in small pieces over salad.
