Looks fancy but very easy Autumn salad


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

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