Easy Salads For All Seasons Via Fig & Olive

WHAT YOU'LL NEED Raspberry Dressing ½ Cup Raspberry Balsamic Vinegar 1 Tablespoon Fresh Lemon Juice 1 tsp Water 1 tsp Salt ½ tsp Pierre Poivre 1 Cup Olive Oil Salad 4 Cups Small Beets 2 Romaine Hearts 1 Endive ½ Apple 1 tsp Fresh Lemon Juice ½ Cup Raspberry Dressing 4 oz Gorgonzola, cut into 16 pieces 4 oz Goat Cheese, chilled ½ Cup Pistachios, toasted Salt and Freshly Ground Black Pepper LET'S GET COOKING Combine the raspberry balsamic, lemon juice, water, salt, and Pierre Poivre in a mixing bowl. Slowly pour in a stream of olive oil while whisking. Reserve. Preheat a broiler. Cut the stems off the beets and steam for 15-20 minutes. Let them cool, then peel and cut them into halves or quarters, depending on size. Cut the stems off the romaine hearts, remove the outer leaves, and submerge the hearts in cold water to clean. Drain and place them on a towel to dry. Reserve. Cut the stems off the endive, remove the outer leaves, and submerge the bulbs in cold water to clean. Drain and place them on a towel to dry. Reserve. Slice the apple thinly and reserve in water with lemon juice. Place the goat cheese under the broiler until golden, then cut into 8 pieces. Place the romaine hearts, endive, and beets in a large bowl and season with salt, pepper, and raspberry dressing. Divide among plates and add the apple, gorgonzola, goat cheese, and toasted pistachios.