Ingredients
Scale
For the Vinaigrette:
- 2 tablespoons honey
- 1½ tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1½ tablespoons minced shallots
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup plus 2 tablespoons vegetable oil
For the Salad:
- 10 ounces mixed greens
- ½ pound roasted beets, cut into wedges (store-bought or homemade)
- ½ cup walnuts, coarsely chopped
- 3 ounces goat cheese, crumbled
Instructions
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Prepare the Vinaigrette:
- In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, minced shallots, salt, and pepper.
- While continuously whisking, slowly drizzle in the vegetable oil until the dressing is well combined and emulsified.
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Assemble the Salad:
- Place mixed greens in a large bowl. Drizzle with about half of the vinaigrette and toss to coat evenly.
- Arrange the dressed greens on a serving platter or individual plates.
- Top the greens with roasted beet wedges, chopped walnuts, and crumbled goat cheese.
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Serve:
- Drizzle the remaining vinaigrette over the assembled salad, or serve it on the side. Enjoy immediately.