Recipe - Roasted Beet Salad W Watercress Lentils Sopressata And Tale

1 One half cup Roasted Beets; see * Note
1 cup Cooked lentils
1 bn Watercress; washed, spun dry
4 tablespoon Extravirgin olive oil
3 tablespoon Balsamic vinegar
Salt; to taste
Freshlyground black pepper;
to taste
4 small Italian country bread
slices; toasted and cooled
8 ounce Sopressata sausage; thinly
cut or sliced up
6 ounce Taleggio cheese
(or other soft pungent
cheese such as
Brie; Goat, etc.)

* Note: See the "Roasted Beets" recipe which is included in this
collection.

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. This recipe yields 4