Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
6 ounces goat cheese, crumbled
2 tablespoons lemon juice
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
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