| • | Preheat oven to 450 degree F.
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| • | Layer the beets lightly with oil and roast until tender. Allow cooling, then strip and dice.
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| • | For the dressing, place honey, mustard, lemon, vinegar and thyme in a blender.
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| • | While blender is running, add 1/2 cup of oil. Mix table salt and pepper to taste.
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| • | Put spring lettuce and mix in a salad bowl, pour dressing all over greens, and toss to coat.
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| • | Rinse and tear off whole leaves of endive, and pat dry.
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| • | Arrange 3 leaves on each plate.
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| • | Distribute dressed salad greens among them, and top with feta cheese and diced beets.
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