Ingredients
- md (1 pound) unpeeled beets, scrubbed
- 1 tb Olive oil
- 1 1/2 c Softened goat cheese
- 2 tb Chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water
- 2 tb Chopped fresh parsley
- 2 tb Chopped fresh chives
- 1 ts Chopped fresh thyme
- Fine sea salt and freshly ground black pepper, to taste
- 3 c Mesclun greens
- Walnut Dressing, as needed
- 1 sm Beet, scrubbed and cut into julienne, for garnish
- 1/2 c Walnut halves, lightly toasted, for garnish (see Note)
- 1 c (4 ounces) walnuts, lightly toasted (see Note)
- 1 c Water
- 1/2 c Sherry vinegar
- 2 tb Minced shallots
- 2 ts Fine sea salt
- 1/4 ts Freshly ground black pepper
- 1/2 c Olive oil
- 1/2 c Imported walnut oil
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