Edamame Salad with Beets and Pears

Salad

1 cup beets

1 ½ cups frozen edamame, shelled

1 large pear

½ cup fennel

¼ cup fresh basil, chopped

2 cups red cabbage

3 cups fresh arugula

Vinaigrette

¼ cup white balsamic vinegar

2 tablespoons shallots, chopped

1 tablespoon honey

1 tablespoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon black pepper

3 tablespoons olive oil

1. Defrost the shelled edamame by placing them in a bowl of warm water for 5 minutes or by microwaving for 1-2 minutes. Drain and set aside.
2. Peel the beets and dice into about ½-inch cubes.
3. Quarter the pear, remove the seeds and dice into medium-sized pieces.
4. Remove the stalks from the fennel bulb, cut in half, remove the core and dice into small pieces.
5. In a medium bowl, whisk together all vinaigrette ingredients until well combined.
6. Combine beets, pears, fennel, edamame, chopped basil and vinaigrette. Gently fold to coat all ingredients evenly.
7. Shred the red cabbage and combine with arugula.
8. Divide the cabbage and arugula mixture onto six plates. Scoop the dressed salad mixture on top.