Ingredients
- 3 tablespoons plus 1 teaspoon lemon juice (from 1 large lemon) or use sherry vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Salt and black pepper
- 3 medium beets, cooked, peeled and cut into ½-inch-thick wedges (red or golden)
- 1/2 pound tender dandelion greens (1 bunch ), washed, dried and bottoms trimmed
- 4-ounce log plain goat cheese (chèvre), in 1/4-inch-thick slices
- 1/4 cup toasted walnut pieces
How to Make
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Make the vinaigrette
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Step 1: Put 3 tablespoons lemon juice in a small bowl.
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Step 2: With a fork, whisk in mustard to dissolve.
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Step 3: Whisk in the olive oil.
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Step 4: Season with salt and pepper. Taste and adjust seasoning.
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Step 5: Set aside.
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Season the beets
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Step 6: Put beet wedges in a wide, low bowl or baking dish.
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Step 7: Season lightly with salt and pepper, and sprinkle with remaining 1 teaspoon lemon juice or sherry vinegar.
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Step 8: Add 2 tablespoons of vinaigrette and toss well.
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Step 9: Let marinate for at least 10 minutes.
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Step 10: Taste before serving; add extra vinegar and/or salt as needed.
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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.
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Step 12: Taste and add more vinaigrette to your preference.
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Step 13: Pile salad onto a platter or individual plates.
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Step 14: Top with beets and goat cheese in a random pattern.
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Step 15: Sprinkle with walnuts.
We hope you enjoy this recipe!
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