- In a small bowl, combine the vinegar, shallot, thyme and salt.
- Gradually whisk in remaining oil.
- Peel and thinly slice beets. Line four individual salad bowls with
- lettuce; top with beet and clementine slices. Sprinkle salads with
- fennel and hazelnuts; drizzle with dressing. Serve immediately.
- Yield: 4 servings.
Nutritional Facts: 1 serving equals 368 calories, 35 g fat (3 g saturated fat), 0 cholesterol, 195 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein.