Salad of Mache w/ Roasted Beets and Orange Vinegar

• 1 1 oz (28 grm). clove shallot, finely diced
• 3 Tbsp (45 ml). orange juice
• 1 tbsp (15 ml) sherry vinegar
• 1/4 tsp (1 ml). chopped orange zest
• 3 Tbsp (45 ml). extra virgin olive oil
• sea salt and black pepper, to taste
• 1/2 lb (.2 kg). red or golden baby beets, roasted and peeled, cut in half
• 4 oz (112 grm). mache lettuce
• 1/4 cup (60 ml) chopped, toasted walnuts

1. Combine shallots, orange juice, vinegar, and zest in small bowl.
2. Whisk in olive oil, season with salt and pepper, and set aside.
3. Toss halved beets with 2 tbsp (30 ml) to 3 Tbsp (45 ml).
4. of vinaigrette; set aside.
5. Dress the Mache with the remaining vinaigrette.
6. Divide the greens onto 4 plates.
7. Garnish with beets and nuts.

clove shallot, orange juice, sherry vinegar, orange zest, extra virgin olive oil, salt, red, mache lettuce, walnuts

Taken from online-cookbook.com/goto/cook/rpage/0015CD (may not work)