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Baby Beet Salad with Goat Cheese
By Melissa's Corporate Chefs

Baby Beet Salad with Goat Cheese

1 sprig Thyme minced
1 Shallots minced
1 teaspoon Dijon Mustard
2 tablespoons Red Wine Vinegar
1/4 cup Olive Oil
2 cups Baby Greens
1 package Melissa’s Peeled Baby Red Beets quartered
4 tablespoons Glazed Walnuts
2 ounces Mild Goat Cheese crumbled

In a small mixing bowl place thyme, shallot and Dijon mustard. Whisk in vinegar and slowly add oil in a thin stream while constantly whisking to form an emulsion. Set aside.

Place baby mixed lettuce on platter or 2 individual plates. Top with quartered beets and drizzle with dressing.

Garnish with glazed walnuts and crumbled goat cheese.