Roasted Beet Salad with Endive, Marinated Goat Cheese and Pomegranate Seeds

Preheat oven to 450 degrees. Toss the beets in olive oil, salt and pepper and roast in a heavy pan until fork tender (approximately 45-60 minutes). Remove from oven and when cool enough to be handled, peel and cut into sixths. Reserve at room temperature.

Prepare an ice bath. Bring a small pot of seasoned water to a boil and add lemon juice and endive. Weigh endive down with a small plate and cook until fork tender (approximately 10-12 minutes), then plunge into the ice bath to arrest cooking and set the color.

Next, prepare the marinated chèvre. In a nonreactive bowl, combine crumbled goat cheese with Jordan Extra Virgin Olive Oil, lavender, thyme, lemon zest, bay leaf and rose water. Gently toss. Cover and set aside to marinate at room temperature for a minimum of 24 hours or refrigerate for up to three days.

To prepare the vinaigrette, combine lemon juice, vinegars, mustard, apple juice and lemon thyme leaves in a blender. Then, on low speed, slowly incorporate the olive oil to emulsify. This vinaigrette can be stored in the refrigerator for up to one week.

To plate, gently toss beets, endive and baby greens in vinaigrette and garnish with marinated chèvre and pomegranate seeds. Season with salt and pepper to taste and serve.