Dandelion Beet Salad

Make the vinaigrette

Step 1

Put 3 tablespoons lemon juice in a small bowl.

Step 2

With a fork, whisk in mustard to dissolve.

Step 3

Whisk in the olive oil.

Step 4

Season with salt and pepper. Taste and adjust seasoning.

Step 5

Set aside.

Season the beets

Step 6

Put beet wedges in a wide, low bowl or baking dish.

Step 7

Season lightly with salt and pepper, and sprinkle with remaining 1 teaspoon lemon juice or sherry vinegar.

Step 8

Add 2 tablespoons of vinaigrette and toss well.

Step 9

Let marinate for at least 10 minutes.

Step 10

Taste before serving; add extra vinegar and/or salt as needed.

Step 11

To serve, put dandelion leaves in a large mixing bowl. Add a pinch of salt and half of the remaining vinaigrette and toss to coat.

Step 12

Taste and add more vinaigrette to your preference.

Step 13

Pile salad onto a platter or individual plates.

Step 14

Top with beets and goat cheese in a random pattern.

Step 15

Sprinkle with walnuts.