Fall Harvest Salad from Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark V

Ingredients

• 3 medium local golden or red beets, peeled and each cut into 6 wedges
• 3 tablespoons chopped pecans
• 2 teaspoons local honey
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• Sea salt and pepper
• 4 ounces feta cheese, crumbled
• 1 clove local garlic, finely minced
• 3 tablespoons dried cranberries
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
• 1 small local onion, cut into thin rings and separated
• 1 small organic local carrot, shredded
• 1 head red leaf lettuce (organic if possible), rinsed and drained, torn into pieces
• 1 tablespoon walnut oil