Beet and Mache Salad with Aged Goat Cheese

• 2 pounds mixed beets, such as red and Chioggia
• Orange Vinaigrette (recipe follows)
• 1/4 cup fresh chervil leaves
• 3 ounces mache or other tender lettuce
• Coarse salt and freshly ground pepper
• 6 ounces Bucheron or other aged goat cheese, room temperature, for serving
• Crackers, for serving
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 2 tablespoons sherry vinegar
• 1/2 teaspoon coarse salt
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper
• (makes 1 1/3 cups)

1. Cover the beets with cold water by 2 inches in a large saucepan.
2. Bring to a boil; reduce heat to medium.
3. Simmer until tender, about 30 minutes.
4. Let cool; peel, and halve (quarter if large).
5. Toss with the vinaigrette.
6. Let stand 30 minutes.
7. Toss together the chervil and mache.
8. Top with the beets and 2 tablespoons vinaigrette from the the bowl.
9. Season with salt and pepper.
10. Serve with goat cheese and crackers.
11. Stir together the orange zest, orange juice, vinegar, and salt in a small bowl.
12. Pour in the olive oil in a slow, steady stream, whisking until emulsified.
13. Season with freshly ground pepper.

mixed beets, orange vinaigrette, chervil, mache, salt, bucheron, crackers, orange zest, orange juice, sherry vinegar, coarse salt, extravirgin olive oil, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/beet-and-mache-salad-with-aged-goat-cheese-392346 (may not work)