Arugula, Beet, and Goat-Cheese Salad

• 1/2 cup walnuts
• 1 tablespoon finely chopped shallot
• 2 tablespoons red-wine vinegar
• 2 tablespoons fresh orange juice
• 3 tablespoons olive oil
• Coarse salt and fresh ground pepper
• 1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges
• 6 ounces soft goat cheese, at room temperature
• 8 ounces (1 bunch) arugula, stemmed and washed well
• 2 ounces (4 cups) frisee

1. Scatter the walnuts on a baking sheet; toast in a 350F oven, tossing once, until golden brown and fragrant, about 10 minutes.
2. Let cool, then finely chop and place in a shallow dish.
3. In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper.
4. Place the beets in a small bowl.
5. Pour one third of the dressing over the beets; toss to coat.
6. With your hands, form the goat cheese into 12 equal balls.
7. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.
8. Place the arugula in a large bowl.
9. Tear the frisee into large pieces, and add to the bowl.
10. Drizzle the greens with the remaining dressing, and toss to combine.
11. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
12. To roast, wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil; place on a baking sheet, and bake in a preheated 450F oven until the beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size.
13. Cool the beets in the packets, then rub off the skins.

walnuts, shallot, redwine vinegar, orange juice, olive oil, salt, beets, goat cheese, arugula, frisee

Taken from www.epicurious.com/recipes/food/views/arugula-beet-and-goat-cheese-salad-383277 (may not work)