BEET SALAD WITH WALNUT VINAIGRETTE ENJOY DAN:

           BEET SALAD WITH WALNUT VINAIGRETTE by CHEF DAN:

Serves 4

BEETS;

4 beets trimmed and cut in half

1 (10 Oz) package arugula

1/4-cup goat cheese

1/3-cup walnuts

2 tablespoons pure maple syrup

DIRECTIONS:

1.   Place beets in a saucepan and fill with water to cover.

2.   Bring to a boil; cover reduce heat and simmer for 30-40 minutes.

3.   Drain; let cool and cut into cubes.

4.   Set aside.

5.   Place walnuts in a skillet on medium-heat.

6.   Heat until warm and toasted, then stir in syrup and caramelize.

7.   Set aside to cool.

WALNUT VINAIGRETTE:

Makes 1 cup

1/2-cup walnut oil

1/3-cup balsamic vinegar

1 tablespoon pure maple syrup

2 teaspoons Dijon mustard

1-teaspoon kosher salt

1/2-teaspoon black pepper

1/2- teaspoon EACH dried thyme and dried oregano

DIRECTIONS:

1.   Puree all vinaigrette ingredients in a blender and blend until emulsified.

SERVE:

1.   Place the arugula in a salad bowl, drizzle with half of the vinaigrette.

2.   Toss to combine.

3.   Divide arugula onto plates, then sprinkle with beets, walnuts, and goat cheese.

ENJOY DAN:                                       SOOOOOOOOOOOOOOOOOO YUMMY!!