Roasted Beet and Goat Cheese Salad | Jenny Evans

Ingredients

• 1-5 oz. bag spring or herb mix salad
• 2 oranges, cut into 1 inch segments
• ½ c. roasted, unsalted pecan pieces
• 8 small beets, 4 red and 4 golden, wash and trim stems down to 1 inch
• 1-11 oz. goat cheese log
• ¼ c. plus 2 Tbsp. marscapone cheese
• 3 Tbsp. honey
• ¼ c. fresh grapefruit juice
• ½ c. red wine vinegar
• ¾ c. grapeseed oil
• 2 small shallots, chopped
• ¼ tsp. salt
• 1/4 c. honey