Beets & Goat Cheese Salad
For 2 people
2 big beets, cooked and peeled
2 oz goat cheese, or Feta if you prefer
Enough greens for 2 person
2 scallions, thinly sliced
A handful of pine nuts, toasted
For the mustard vinaigrette:
1 tbsp mustard
1 tsp Balsamic vinegar
Salt & pepper
1 garlic clove, crushed
3/4 cup olive oil
In a small bowl, add the mustard, vinegar, garlic, salt & pepper, and combine with a small whisk, or a fork.
While whisking, slowly add half the oil and taste. Add more oil if it's too strong for you.
The vinaigrette can be kept in a glass jar, in the fridge, for a while.
Toast the pine nuts in a dry pan until golden.
Display the greens into the plates.
Slice the beets, crumble the cheese, add the scallions & the nuts over the greens.
Drizzle with some of the vinaigrette.