Avocado, Beet and Arugula Salad with Chevre Tartine

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Spread the chopped hazelnuts on a baking sheet and toast for about 5 minutes until fragrant, then set aside to cool.

2. In a small bowl, mix the softened goat cheese with the dried basil, salt and pepper until smooth and spreadable.

3. Whisk the Dijon mustard, balsamic vinegar and olive oil together with salt and pepper to make a vinaigrette.

4. Toss the drained, diced beets with a spoonful of the vinaigrette and set aside.

5. Lay the bread slices on the baking sheet and toast in the oven for about 3 minutes until golden. Spread each slice generously with the goat cheese mixture.

6. In a large bowl, combine the mixed salad greens with arugula and the diced avocados. Drizzle with the remaining vinaigrette, season with salt and pepper, and toss gently.

7. Divide the salad among four plates. Top with the dressed beets and toasted hazelnuts, and serve with a chevre tartine on the side.