Avocado, Beet and Arugula Salad with Chevre Tartine recipe
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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 ⅓ cup chopped toasted hazelnuts
Nutrition Info
- 550.4 caloriescarbohydrate: 31.3 gcholesterol: 22.4 mgfat: 44.1 gfiber: 11.1 gprotein: 13.6 gsaturatedFat: 10.5 gservingSize: -sodium: 572.7 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Avocado, Beet and Arugula Salad with Chevre Tartine
Directions
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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.