Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          roasted beets -- see * note
   1      cup           cooked lentils
   1      bunch         watercress -- washed, spun dry
   4      tablespoons   extra-virgin olive oil
   3      tablespoons   balsamic vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      small         Italian country bread slices -- toasted and cooled
   8      ounces        sopressata sausage -- thinly sliced
   6      ounces        taleggio cheese
                        (or other soft pungent cheese such as --
                        goat, etc.)
                        -- brie

Preparation:

* Note: See the "Roasted Beets" recipe which is included in this collection. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673)