Excellent! Used fourme d'alembert, tonight going stronger with papillon (row.)
Beet and Walnut Salad
Serve this salad at room temperature.
Credit: Ben Fink
INGREDIENTS
2 garlic cloves, peeled and minced4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese










