1/4 cup each olive oil and lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon honey
a pinch each salt and freshly ground pepper
1 head bibb lettuce
4 roasted beets, peeled and cut into pieces
3-4 ounces Chevre (soft goat cheese)
1/4 cup walnuts, chopped and toasted
Whisk together oil, juice, mustard,
honey, salt and pepper. Set dressing aside.
Wash and dry lettuce leaves. Arrange
lettuce on 4 plates. Place beets on lettuce.
Drizzle each salad with 1 Tablespoon of dressing.
Sprinkle salads with Chevre and walnuts.
Serve immediately. Pass remaining
dressing for each person to add to taste.
NOTE: If using Meyer Lemons for juice, you
may want to reduce the amount of honey
Meyer lemons have a less acidic taste.