For the salad: Using a mandoline
, slice the beets paper thin and arrange artfully on a platter. Core
the pear and slice into thin lengthwise slices with a knife. Arrange the pears
in fans on top of the beets. Add the gorgonzola
dolce and garnish
with whole mint leaves.
For the dressing: Combine the extra-virgin olive oil and lemon juice
in a small bowl. Mince
and the mint
leaves together and add to the bowl. Season with salt and pepper. Whisk
Dress the salad right before serving.