Tangerine Vinaigrette
- 1 tbsp champagne vinegar
- 3 tbsp tangerine-infused olive oil, store-bought or homemade
- 1/2 tsp minced shallot, about 1/2 shallot
- Kosher salt to taste
- Freshly ground black pepper to taste
- Pour the vinegar into a small bowl. While whisking constantly, gradually add the oil in a slow, thin stream until the dressing comes together, adding more oil if necessary. Taste and add the shallot, salt, and pepper. Set the vinaigrette aside until you’re ready to dress the salad.
Salad
- 3 cup lightly packed washed fresh arugula
- 11/2 cup roasted beets chunks (about 4 small or 2 large beets)
- 2 paper-thin red onion slices, cut into quarters
- 8 thin baguette slices, lightly toasted
- 4 tbsp soft, fresh goat cheese
- Divide the arugula between 4 salad plates. Divide the roasted beets evenly between the 4 plates. Add some red onion to each serving, pulling apart the half-rings and scattering the onion over the greens.
- Spread about 1/2 tablespoon of goat cheese on each of the baguette toasts. Garnish each plate with 2 goat-cheese toasts and serve.
