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ORANGE AND BEET VINAIGRETTE

½ cup orange juice
¼ cup sherry vinegar
2 shallots
1 cup Filippo Berio® Olive Oil
salt and pepper to taste

1. Blend together juice, vinegar and shallots.
2. Add oil in steady stream, until combined thoroughly. Add salt and pepper to taste.
3. Divide dressing in half. Blend half of the dressing with one cooked beet. Reserve.
4. To assemble, toss asparagus, frisee and watercress in orange vinaigrette. Arrange on cold plate and garnish with cooked beets and beet vinaigrette.