Pickled Beet Salad With Blood Orange Vinaigrette

• FOR THE VINAIGRETTE:
• 1 whole Blood Orange
• 1/2 teaspoons Dijon Mustard
• 1/4 cups Champagne Vinegar
• 3/4 cups Extra Virgin Olive Oil
• 2 pinches Kosher Salt
• 1 pinch Freshly Cracked Black Pepper
• FOR THE SALAD:
• 5 cups Mixed Greens
• 1/3 cups Slivered Almonds
• 1 cup Pickled Beets
• 2 ounces, weight Goat Cheese

1. 1. Make vinaigrette: juice and zest one blood orange and add the zest and juice into a small bowl. Add Dijon mustard and Champagne vinegar to bowl. Whisk in olive oil and add salt and pepper to your taste.
2. 2. Place greens in a large mixing bowl and dress with 2 tablespoons of dressing, toss with your hands or tongs. If more dressing is needed, add a small amount at a time.
3. 3. Toast almonds in a dry skillet on low heat for about 5 minutes. They will start to turn golden brown when toasted.
4. 4. Plate greens, top with pickled beets, toasted almonds and crumbled goat cheese.

vinaigrette, orange, dijon mustard, ubc, olive oil, salt, freshly cracked black pepper, salad, pickled beets, cheese

Taken from tastykitchen.com/recipes/salads/pickled-beet-salad-with-blood-orange-vinaigrette/ (may not work)