Bowery Butterhead and Beet Salad with White Bean Hummus Salad Dressing
INGREDIENTS, WHITE BEAN HUMMUS SALAD DRESSING
3/4 cup Lantana® White Bean Hummus
3 tablespoons fresh squeezed lemon juice
1/4 cup extra virgin olive oil
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
In a small bowl, whisk together the first 3 ingredients until well combined. Mix in parsley, salt and pepper. Refrigerate until ready to serve.
INGREDIENTS, BOWERY BUTTERHEAD AND BEET SALAD
1 medium beet, trimmed and peeled
3 cups Bowery Butterhead, torn
2 tablespoons crumbled goat cheese
Wrap beet in microwave-safe parchment paper; microwave at high for 5 minutes or until tender. Cool slightly; cut into wedges.
Divide lettuce and beet wedges between 2 plates; drizzle with White Bean Hummus Dressing (there will be extra dressing, refrigerate leftovers for up to 3 days) . Sprinkle with crumbled goat cheese.