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Salad
2 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
1 sprig thyme, minced
1 shallot, 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.
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