Recipe for Roasted Beet Salad Watercress, Lentils and Sopressata

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	roasted beets, see * note
1 cup	cooked lentils
1 bn	watercress, washed, spun dry
4 tbl	extra-virgin olive oil
3 tbl	balsamic vinegar
	salt, to taste
	freshly-ground black pepper, to taste
4 sm	Italian country bread slices, toasted and cooled
8 oz	sopressata sausage, thinly sliced
6 oz	taleggio cheese

Instructions:

Instructions: In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately.

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