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Avocado, Beet and Arugula Salad with Chevre Tartine

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Avocado, Beet and Arugula Salad with Chevre Tartine

Directions

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Ingredients :

  • 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
  • ¼ 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
  • ? cup chopped toasted hazelnuts
  • Methods :

  • Preheat broiler for high heat. Line a baking sheet with foil.
  • Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
  • Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
  • 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.
  • 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.
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