Roasted Beet Salad Watercress, Lentils and Sopressata

Roasted Beet Salad Watercress, Lentils and Sopressata

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1 1/2	cups	roasted beets -- see note
1	cup	cooked lentils
1	bunch	watercress -- washed, spun dry
4	tablespoons	extra-virgin olive oil
3	tablespoons	balsamic vinegar
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
4	small	Italian country bread slices -- toasted and cooled
8	ounces	sopressata sausage -- thinly sliced
6	ounces	taleggio cheese

Preparation:

* 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673)