There is nothing better than a change of seasons and new season vegetables and fruits you haven’t seen in 6 months making a return to the market shelves. I especially love the first flush of autumnal goodies, small, delicate, very pretty and such a change from all the sweet brash summer offerings.
This dish can be adapted to whatever you have around, but I love this combo. Layer all the ingredients up on a shallow platter and serve as a side at dinner or on it own for ladies who lunch.
Baby golden beets roasted till tender and cooled
Baby fennel mandolined or very thinly sliced
Cauliflower gently broken into small florets
Walnuts lightly toasted
Radish mandolined or very thinly sliced
Radicchio shredded roughly
Feta for crumbling
Dressed with EVOO, S&P, Red Wine Vinegar & garnished with fennel fronds