|1/4 cup||walnut or extra virgin olive oil|
|2 tbsp||minced shallot or 1 green onion, minced|
|2 tbsp||walnut or extra virgin olive oil|
|1 tbsp||cider vinegar|
|1 tsp||Dijon mustard|
|1/4 tsp||each salt and pepper|
|3 cups||torn mixed salad greens|
|8||slices air-dried bison|
Scrub beets; trim stems but leave roots intact. Wrap in foil or place in covered casserole; bake in 425°F (220°C) oven until tender, about 1 hour. Let cool; peel and cut into matchstick-size strips (julienne). Set aside in bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small glass measure, whisk together olive and walnut oils, shallot, vinegar, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add about 3 tbsp (50 mL) to the beets; stir gently to coat.
Arrange greens on plates. Halve and core pears; cut each half into 8 wedges. Lay bison on cutting board. Spoon one-eighth of the beet mixture onto 1 side of bison; roll up like cone. Arrange on greens. To each plate, add 4 pear wedges; drizzle with remaining dressing.
Nutrition Facts per serving: Calories 162; Protein 4 g; Fat 12 g; Saturated fat 2 g; Carbohydrates 11 g; Fibre 2 g; Cholesterol 9 mg