Roasted Beet Salad Watercress, Lentils And Sopressata Recipe

• 1 1/2 c. roasted beets, see * note
• 1 c. cooked lentils
• 1 bn watercress, washed, spun dry
• 4 Tbsp. extra-virgin extra virgin olive oil
• 3 Tbsp. balsamic vinegar
•     salt, to taste
•     freshly-grnd black pepper, to taste
• 4 sm Italian country bread slices, toasted and cooled
• 8 ounce sopressata sausage, thinly sliced
• 6 ounce taleggio cheese
•     (or possibly other soft pungent cheese such as goat, etc.) brie

Directions