To make dressing, add garlic, Dijon mustard, vinegar, salt and pepper to a small bowl. Slowly begin to pour olive oil while whisking. When dressing is golden and emulsified, set dressing aside.
Cut pear in half, use a melon baller or teaspoon and remove pear core. Cut off stem and base of the pear. Slice thinly. Cut precooked and peeled beets into quarters.
To compose salad, add a spoon full of dressing to plate. Add beets, pears, celery and hazelnuts.
Add Forever Bee Honeycomb, blue cheese and basil. Serve immediately.
0 comments