- 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
- 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.
04/07/2017
recipepes.com
Avocado, Beet and Arugula Salad with Chevre Tartine, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
