Pickled Beet Salad With Blood Orange Vinaigrette

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   1. Make vinaigrette: juice and zest one blood orange and add the zest and juice into a small bowl. Add Dijon mustard and Champagne vinegar to bowl. Whisk in olive oil and add salt and pepper to your taste.

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   2. Place greens in a large mixing bowl and dress with 2 tablespoons of dressing, toss with your hands or tongs. If more dressing is needed, add a small amount at a time.

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   3. Toast almonds in a dry skillet on low heat for about 5 minutes. They will start to turn golden brown when toasted.

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   4. Plate greens, top with pickled beets, toasted almonds and crumbled goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.