Roasted Beet And Fennel Salad

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
875
FAT
233%
CHOL
32%
SOD
54%

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Ingredients for 6 servings

Pinch of salt

1 cup light cream

1 teaspoon salt

6 whole black peppercorns

12 baby beets, scrubbed and stemmed (3 large beets)

1 bulb fennel, cored and thinly sliced

2 tablespoons hazelnut oil

1/4 cup red wine vinegar

1 head frisee, washed, dried, gently torn into bite-size pieces

1/4 cup extra virgin olive oil

1 cup goat milk

1/2 head red leaf lettuce, washed, dried, gently torn into bite-size pieces

Salad

1 shallot, minced

Vinaigrette

1 cup extra virgin olive oil

1/2 cup toasted hazelnuts, chopped

1/2 cup goat cheese

2 gelatin sheets or 1 1/2 teaspoons powdered unflavored gelatin

6 to 8 sprigs fresh thyme

Salt to taste

Panna Cotta

2 tablespoons cold water

1 tablespoon honey

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