Beet, goat cheese, and arugula salad
¼ tsp, freshly ground
Extra virgin olive oil
2 cup(s), lightly packed
8¾ oz, (1 package pre-cooked) sliced
Semisoft goat cheese
3 oz, crumbled
1 Tbsp, toasted, chopped
- To make the dressing, in a small bowl, whisk together balsamic vinegar, water, mustard, salt, and pepper. Slowly drizzle in oil, whisking constantly.
- Arrange arugula, beets, and goat cheese in a serving bowl. Sprinkle pine nuts on top. Drizzle with dressing.
- Serving size: about 1 cup salad and 1 tbsp dressing