This is another composed salad I am making for the PCR dining room. This was my first to-go order — still trying to figure out how to fit everything in a way that’s aesthetically pleasing. It is difficult to work in such a small box, when the in-dining plate is quite a bit larger. This salad has three different types of beets: red, chioga/striped, and golden. The rest of the components are goat cheese, belgian endives, crumbled toasted walnuts, mixed greens, julienned asian pears, chervil, and a pear vinaigrette.