Fresh Mozzarella and Roasted Beet Salad with Watercress and Mustard Vinaigrette

Ingredients

• 10 Tbsp. white wine vinegar
• 1/4 cup tarragon vinegar
• 1-1/2 cups soybean oil
• 6 Tbsp. extra virgin olive oil
• 6 Tbsp.
• 2 tsp. mustard seed
• toasted and ground
• 2 Tbsp. GREY POUPON Dijon Mustard
• salt and pepper to taste
• 1 cup frisee
• 1/4 cup Italian parsley sprigs
• 9 oz. watercress
• 6 cups POLLY-O Fresh Mozzarella Cheese
• medium dice
• 1-1/2 cups yellow beets
• roasted
• peeled and medium diced
• 1-1/2 cups red beets
• roasted
• peeled and medium diced
• 1 cup golden raisins
• 1-1/2 cups black walnut
• toasted and chopped
• 6 Tbsp. Italian parsley
• finely chopped
• 6 Tbsp. chives
• chopped

Instructions

1. To make the mustard vinaigrette, whisk together the vinegars, oils, mustard seed, and mustard.
2. Season with salt and pepper and refrigerate until needed.
3. To make the salad mix, combine the frisee, Italian parsley and watercress.
4. Refrigerate until needed.
5. For each serving, place a 2-1/2 diameter x 3' high ring mold in the center of a plate and fill with 1 cup of beet salad.
6. Pack mixture down firmly and remove ring mold.
7. Toss 1 oz.
8. of salad mix with 1 oz.
9. of vinaigrette and place on top of each beet mold.
10. Drizzle 1/2 oz.
11. of vinaigrette around edge of each plate and serve.
12. Yield: 12 Servings.