Beet Arugula And Feta Salad

• 1 lb roasted beets
• 5 oz Arugula (about 6 cups)
• AAAA1/2 cup
• crumbled feta cheese
• AAAA1/2 cup candied or toasted walnuts
• 2 blood oranges or navel oranges (segmented)
• ORANGE WALNUT VINAIGRETTE:
• AAAA1/2 cup good-quality roasted walnut oil
• AAAA1/4 cup extra-virgin olive oil
• 1 Tbsp orange or blood orange juice
• 1 tsp finely grated orange zest
• 5 Tbsp sherry vinegar
• 2 tsp Dijon mustard
• 1 Tbsp finely minced shallots
• AAAA1/4 tsp salt
• AAAA1/4 tsp freshly ground pepper

1. Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. (This step can be done a day in advance, if desired.)
2. Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
3. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on the greens and sprinkle them with the feta and nuts. Serve immediately.

beets, arugula, feta cheese, candied, oranges, orange walnut, good, extravirgin olive oil, orange, orange zest, sherry vinegar, mustard, shallots, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/beet-arugula-and-feta-salad-53091341 (may not work)