Roasted Beet Salad
2 oz butter lettuce cups
1/2 oz Radicchio cup
Pinch black pepper
1 oz goat cheese
3 oz beets, cooked
1 oz orange segments, cut in half
1/2 oz candied pecans
1/4 oz extra virgin olive oil
Place butter lettuce and Radicchio into a clean stainless mixing bowl and ladle in the vinaigrette. Add salt and pepper, tossing to incorporate.
Stack the lettuce leaves from large to small. When done correctly, you will have all of the lettuce cups stacked together.
Place goat cheese, beets and oranges centered on the top of the salad stack.
Sprinkle pecans over the salad.
Drizzle with EVOO.