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Arugula, Roasted Beet and Goat Cheese Salad

4 servings

WHOLE-GRAIN MUSTARD VINAIGRETTE

• 1 tablespoon whole-grain mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon white wine vinegar
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper, to taste

SALAD

• 2 pounds small beets, washed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 (11-ounce) log of goat cheese, preferably Irish, cut into 8 rounds
• 1 cup walnuts, ground in a food processor
• 1 cup white bread crumbs
• 2 large egg yolks, mixed with 2 tablespoons water
• Canola oil, for frying
• 1 large bunch arugula
• 2 ounces mixed salad greens
• 2/3 cup walnuts, toasted (see note)

To make vinaigrette: In a small bowl, whisk together all the ingredients until well blended. Set aside.

To start salad: Preheat oven to 400 degrees. Place beets in a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Cover with foil and roast for 60 to 70 minutes, or until beets are tender when pierced. Remove from oven, uncover and let cool. Rub off skins and trim roots. Cut into 1/4-inch-thick slices and cut slices in half. Transfer beets to a bowl and toss with 3 tablespoons of vinaigrette.

Shape each round of cheese so it is 1/2 inch thick. In a bowl, combine ground nuts and bread crumbs. Put egg wash in a small bowl. Dip each cheese round into egg wash, then dredge in crumb mixture, gently pressing on crumbs to coat. Place rounds on a baking sheet and refrigerate for 30 minutes.

Heat 2 inches of the oil in a large skillet until very hot. Working in batches, cook cheese for 1 minute on each side, or until crisp and golden. With a slotted spoon, transfer cheese to paper towels to drain.

To compose salads: Divide greens among 4 salad plates. Arrange beets over greens and top each serving with 2 rounds of cheese. Drizzle with the remaining vinaigrette and sprinkle with the walnuts.

Note: To toast walnuts, spread on on a baking sheet and toast in a 350-degree oven for 10 to 15 minutes, or until browned.

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