Ingredients
- 3 large beets
- 2 tablespoons olive oil
- 1 tablespoon coarse dijon mustard
- ¼ cup red wine vinegar
- 1 tablespoon water
- ½ cup extra-virgin olive oil
- ¼ teaspoon fresh ground pepper
- pinch Kosher salt
- 1 ¼ pounds Cheurve Cheese
- ½ cup fresh herbs-chopped
- 2 cloves garlic-minced
- 1 teaspoon fresh ground pepper
- 1 teaspoon Kosher salt
- ½ cup sugar
- 1 ½ cups walnut halves
- ⅛ teaspoon salt
Directions
1. For beets, form a bowl with foil, wash and trim greens from beets. Put in foil and drizzle with oil. Close and place on cookie sheet at 400° for 20-45 minutes. |
2. Mix all dressing ingredients. |
3. Mix cheese, herbs, garlic and seasoning. Shape into a square or log-wrap in plastic wrap and refrigerate. |
4. Place walnuts on a cookie sheet in a 350° oven for 5-7 minutes. Cool. Heat sugar in pan, stirring constantly with wooden spoon. When sugar is melted and amber color-immediately add the walnuts. Cool on a cookie sheet and sprinkle with the salt. |
5. To assemble the salad, peel and slice the beets. Start with leafy greens on the plate, add sliced beets, sliced cheese and top with dressing. Add walnuts for garnish. |