Limestone Lettuce Wedge, Golden Beet Salad with Blue Cheese, Toasted Almonds & Apricot-Lemon Vinaigrette

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Limestone Lettuce Wedge, Golden Beet Salad with Blue Cheese, Toasted Almonds & Apricot-Lemon Vinaigrette
SERVES 4
INGREDIENTS:
1 head limestone or butter lettuce
2 oz Pt.Reyes blue cheese or other good quality blue cheese
1/2 c toasted sliced almonds (toast at 350 degrees for 10-15 minutes until browned lightly) 2-4 roasted yellow (or red) beets, depending on their size (roast whole beets, drizzled with a little olive oil, salt and peppered, in a 350 degree oven, wrapped in foil for 1 hour until tender. Peel and cut into 1” pieces. Alternately, buy already done!)
1/2 c apricot-lemon vinaigrette (
click here for recipe)

DIRECTIONS:
Cut the head of lettuce into 1/4’s and place on individual serving plates. Drizzle with the vinaigrette. Top with the toasted almonds and blue cheese. Arrange the beets around the outside of the wedge and drizzle with a bit more vinaigrette.
Recipe courtesy of Chef Jennifer Stoicheff, Wren Catering.
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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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