Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggio

Ingredients

• 3 tablespoons balsamic vinegar to taste
• 1.5 cups roasted beets 
• 4 small slices country bread italian cooled toasted
• 1 cup lentils cooked
• 4 tablespoons olive oil extra virgin 
• 8 ounces sopressata sausage thinly sliced
• 6 ounces taleggio cheese soft
• 1 bunch watercress dry washed and spun

Equipment

• oven
• mixing bowl

Directions

1. 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.