Orange, Beet and Parmigiano-Reggiano Salad

1 pound beets, cooked and sliced (home prepared or canned)
3 oranges, peeled and sliced
1/3 cup Walnuts
3 tablespoons orange juice
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons Olive Oil
1/2 cup Parmigiano-Reggiano slivers, shave from a 4 ounce chunk
Freshly ground pepper

Pat beets dry. Arrange beets and orange sliced in an attractive, overlappin pattern on a large serving platter or on individual plates. Toast walnuts in a preheated 350 degrees F oven until light golden brown, about 10 minutes. Chop finely and sprinkle over the beets and oranges. Whisk orange juice, lemon juice and salt together in a small bowl. Add oil in a thin, steady stream, whisking constantly. Pour dressing over salad. Pass a vegetable peeler across the surface of room-temperature Parmigiano-Reggiano to create 1/2 cup of thin slivers. Scatter the slivers over the salad. Season with freshly ground pepper and serve immediately.

Makes 6 servings.