Salad
Melissa's Corporate Chefs
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.
