I had these lovely lightly-pickled yellow baby beets that I’d made on a whim a few days ago. I matched them with some surprisingly decent roma tomatoes (considering it’s still winter) and a pretty good avocado. Over the top was a tossed salad of shaved fennel, a bit of crisp iceberg, and wild arugula. I scattered a few mozzarella perlini around the plate and drizzled over it a healthy dose of a pretty basic vinaigrette I like to make of white vinegar, lemon juice, honey, dijon, and very fruity extra virgin olive oil.
A delightful salad.