This recipe is from the first Thanksgiving Brandon and I spent together.
1 shallot, minced
1/3 c sherry wine vinegar
1/2 c canola oil
1/2 c EVOO
salt and pepper to taste
1 c soft goat cheese (crumbled)
3/4 c toasted walnuts
hearts of romaine
1 can sliced beets
1 pear, peeled, cored and sliced
Vinaigrette:
Place shallots and sherry wine vinegar in a small bowl and slowly whisk in oils. Season to taste.
Salad:
Toss romaine, pear, goat cheese and walnuts with vinaigrette.
Arrange salad on plates.
Top with the beets.
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