BEET AND GOAT CHEESE ARUGULA ENJOY DAN:

                 BEET AND GOAT CHEESE ARUGULA by CHEF DAN:

Serves 4

INGREDIENTS:

4 large beets washed and trimmed (reserving leaves)

2 shallots, quartered

1 tablespoon cumin seeds

1 tablespoon olive oil

3 tablespoons goat cheese, crumbled

Sea salt and freshly ground black pepper to taste

1 tablespoon candied pecans

Garnish 

1/4-cup crasins

Avocado, peeled and pitted and cube

 BALSAMIC VINAIGRETTE:

1 tablespoon Dijon mustard

1/4-teaspoon mustard powder

2 tablespoon balsamic vinegar

3 tablespoons olive oil

1 teaspoon honey

1/2-teaspoons EACH dried basil and dried tarragon

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Place the beets, shallots, and cumin seeds on a double thickness of foil.

2.   Drizzle with oil, and salt and pepper.

3.   Bake in a preheated oven for 55 minutes.

4.   When cool cut beets and shallots into slices.

5.   In a blender add all balsamic vinegar ingredients.

6.    While blender is running add oil until emulsified.

7.   Toss arugula, candied pecans, cranberries, and beet mixture in a bowl with vinaigrette to coat.

8.    Season with salt and pepper to taste.

9.   Mound the salad atop 4 plates, arrange beets around the salad.

10.                Sprinkle with goat cheese and avocado and serve.

ENJOY DAN:                                 FOR THE LOVE OF FOOD!!