BABY GREENS, BEETS AND GOAT CHEESE SALAD WITH HONEY-MUSTARD VINAIGRETTE

SERVES 4

This salad is super easy to make since it uses canned beets. All of the flavors blend together so well.

INGREDIENTS

4 ounces mixed baby greens, rinsed and dried if necessary

Thinly sliced sweet onion

1 can (15 ounces) sliced redbeets, drained and cut into quarters

1 garlic clove, minced

1 teaspoon Dijon mustard

2 teaspoons honey

2 tablespoons balsamic vinegar (can use red wine vinegar)

4 tablespoons olive oil, preferably extra virgin

Salt and pepper to taste

2 ounces mild goat cheese crumbled

Place the greens, onions and beets in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the salt and pepper. Drizzle the desired amount of dressing over the salad. Add the cheese and toss well.

Note: For a more elegant presentation, place the greens on individual salad plates. Top with the onions and beets, drizzle with dressing and sprinkle with the cheese.

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