Roasted Beet Salad with Endive | Salad Recipe Ideas | Jordan Winery

Ingredients

• 6 beets
• 2 Tbsp Jordan Extra Virgin Olive Oil
• 3 endive
• 1 Tbsp lemon juice
• 4 cups mixed organic baby greens
• ¼ cup pomegranate seeds
• 8 ounces Humboldt Fog
• 1 tsp dried lavender
• 1 tsp fresh thyme
• 1 tsp lemon zest
• 1 Bay leaf
• 1 tsp rose water
• ¼ cup Jordan Extra Virgin Olive Oil
• 2 Tbsp seasoned rice wine vinegar
• 1 Tbsp Meyer lemon juice
• 1 Tbsp apple juice
• 1 Tbsp sherry vinegar
• 2 tsp lemon thyme leaves
• 2 tsp Dijon mustard
• ½ cup Jordan Extra Virgin Olive Oil
• Kosher salt to taste