Beetroot, Gorgonzola, Pear, Apple & Watercress salad

This IPA is made with organic goodness so we thought it deserved a salad... though our kind of salad....

Bunch Water cress
2 baby beetroot
1 ripe pear
1 red apple
1/2 baby fennel
1 lemon
150g Gorgonzola
Olive oil
Sea salt

Wash and pick over the watercress, dry well. Put the beetroot into a saucepan of cold water, bring to the boil. Boil for five minutes until beetroot when spiked with a knife will slide off. Set aside to cool. Juice the lemon and add to a small bowl of cold water. Thinly slice the pear, apple and fennel and bath in the lemon water. Peel the beetroot and slice. Mix the watercress, pear, apple and fennel and put on a plate. Place on the beetroot and gorgonzola. Sprinkle with olive oil and sea salt to taste.