BEETS, GOAT CHEESE AND GREEN BEAN SALAD WITH WALNUT VINAIGRETTE
Dressing (for 4 servings)
1 tablespoon walnut oil
3 tablespoons vegetable oil
1-1/2 tablespoons lemon juice
1/4 teaspoon sea salt
3 cups red leaf lettuce and romaine
4-6 ounces French green beans or regular, trimmed and blanched
2 medium beets, cooked and peeled
1/3 cup walnut pieces, roasted in a 350 oven 5 minutes
2-3 ounces goat cheese, crumbly
Blend oils together, whisk in lemon juice and salt. Reserve.
Whisk Combine the vinaigrette ingredients together in a bowl or jar and blend well.
Rinse and spin dry the greens. Tear into bite-sized pieces and place in a bowl. Fold in the green beans, cutting larger beans into 2" pieces.
Cut the cooled beets into julienne strips. Toss pieces with remaining dressing to coat.
Drizzle 3 tablespoons of the dressing around edge of the bowl and toss greens in it until lightly coated. Spread the greens on a serving platter or mound on individual plates.
Divide the beet strips among the plates. Sprinkle on the walnut pieces and cheese. Serve immediately.