Title: Roasted beet salad with watercress, lentils, sopressata a
 Categories: Molto
      Yield: 4 Servings
 
  1 1/2 c  Roasted beets
      1 c  Cooked lentils
      1 bn Watercress, washed and spun
           Dry
      4 tb Extra virgin olive oil
      3 tb Balsamic vinegar, salt and
           Pepper to taste
      4 sm Slices Italian country bread
           Toasted and cooled
      8 oz Sopressata sausage, thinly
           Sliced
      6 oz Taleggio cheese, or other
           Soft pungent cheese such as
           Brie, Goat,
           Etc
 
  In a large mixing bowl, toss beets, lentil, watercress with olive oil
  and balsamic vinegar and season to taste. Divide salad among 4
  plates. Divide sopressata around base of each salad. Divide cheese
  over each of the four pieces of toast, and place in center on top of
  each salad and serve immediately.
  
  Yield: 4 servings