Roasted Beet and Goat Cheese Salad with Pears and Meyer Lemon Vinaigrette - Kosher.com

Ingredients

• 3 beets, scrubbed and ends trimmed (or use Gefen Beets and skip to step 3)
• 2-3 teaspoons Gefen Olive Oil
• kosher salt to taste
• 5 ounces goat cheese
• 1 egg, beaten
• 1 cup Gefen Breadcrumbs or panko crumbs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canola oil
• 1 (6-ounce) bag baby spinach or mixed field greens
• 1 Anjou pear, halved, cored and sliced thin crosswise
• 1/2 red onion, minced
• 1/2 cup walnuts, toasted and chopped
• 3 tablespoons lemon juice (from Meyer lemons if available)
• 1 tablespoon Manischewitz Honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon thyme
• freshly ground black pepper
• 5 tablespoons Gefen Extra-Virgin Olive Oil