Avocado, Beet And Arugula Salad With Chevre Tartine

• 4 ounces goat cheese, softened
• 1 teaspoon dried basil
• 4 (1/2 inch thick) slices crusty bread
• 1 tablespoon Dijon mustard
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 1/4 cup olive oil
• 1 (15 ounce) can sliced beets, drained and diced
• 1 (10 ounce) package mixed salad greens with arugula
• 2 avocados - peeled, pitted and diced
• 1/3 cup chopped toasted hazelnuts

1. Preheat broiler for high heat. Line a baking sheet with foil.
2. Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
3. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
4. To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
5. Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

goat cheese, basil, crusty bread, mustard, balsamic vinegar, salt, olive oil, beets, mixed salad, avocados, hazelnuts

Taken from www.allrecipes.com/recipe/142770/avocado-beet-and-arugula-salad-with-chevre-tartine/ (may not work)