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Ingredients

• 16 oz (about 4) medium golden and/or red beets
• 1/4 cup grapeseed oil
• 1/4 cup sherry vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dark sesame oil
• 2 cups arugula
• 2 medium vine-ripened tomatoes, cut into thin wedges
• 1 fennel bulb, trimmed and thinly shaved
• 2 oz goat cheese, crumbled

Description

Hari Pulapaka, Chef And Owner Of Cress Restaurant In DeLand, Florida, Scored A Spot At A Local Community Garden To Sprout His Organic Produce For Vitamin-packed Salads Like This One. The Homemade Dressing He Created Stays Fresh In The Fridge For A Week.

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