Salad:
2 pounds golden beets (or red beets), simmered in water until tender
4 green onions, thinly sliced
2 tablespoons fresh dill, chopped
3/4 cups Wisconsin Blue cheese, crumbled
1/2 cup hickory nuts, toasted in the oven (pecans can be substituted)
Dressing:
1-1/2 tablespoons lemon juice
3 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon black pepper
4 tablespoons canola oil
1/4 teaspoon salt
Peel cooked beets, chill and cut into slices or batons. Whisk together all the ingredients for the dressing. Mix the dressing with the beet mixture. Combine with green onions, dill and half of the blue cheese. Arrange the salad in a decorative bowl or platter and sprinkle the top with the remaining blue cheese and toasted hickory nuts.
Makes 6 servings.