Thursday, September 11, 2008

Arugula, Beet, and Goat-Cheese Salad

If you like goat cheese, you are going to love this salad and if you think you don't like beets, you MUST, I repeat, MUST try this regardless of your preconceptions to this delectable root

1/2 cup walnuts
1 Tablespoon finely chopped shallot (I used red onion since that was all I had
2 Tablespoons red-wine vinegar
2 Tablespoons fresh orange juice
3 Tablespoons olive oil
Coarse salt and fresh ground pepper
1 can (15 oz.) whole beets, drained and sliced into 1/2-inch wedges
6 ounces soft goat cheese, at room temperature
8 ounces (1 bunch) arugula, stemmed and washed well
2 ounces (4 cups) frisée

1 Scatter the walnuts on a baking sheet; toast in a 350 degree oven, tossing once, until golden brown and fragrant, about 10 minutes. Let cool, then finely chop and place in a shallow dish

2 In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper. Place the beets in a small bowl. Pour one third of the dressing over the beets; toss to coat

3 With your hands, form the goat cheese into 12 balls. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks

4 Place the arugula in a large bowl. Tear the frisée into large pieces, and add to the bowl. Drizzle the greens with the remaining dressing, and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks

This is a Martha Stewart recipe. And this is GOOD!!! I also think that making a balsamic reduction dressing would be equally as good drizzled over the salad instead of the orange dressing.

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