Avocado, Beet And Arugula Salad With Chevre Tartine

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 ounces goat cheese, softened
• 1 teaspoon dried basil
• 4 slices crusty bread (1/2 inch thick)
• 1 tablespoon dijon mustard
• 2 tablespoons balsamic vinegar
• salt and pepper
• 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 hazelnuts, chopped toasted

Recipe

• 1 preheat broiler for high heat. line a baking sheet with foil.
• 2 mix the goat cheese with the basil in a bowl.
• 3 spread cheese mixture evenly on four slices of bread.
• 4 place on prepared baking sheet.
• 5 cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
• 6 remove and set aside.
• 7 to make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
• 8 slowly pour in olive oil while continually whisking until dressing is smooth.
• 9 place diced beets and mixed greens into a large bowl.
• 10 drizzle vinaigrette over top; toss to coat.
• 11 divide salad onto four chilled plates.
• 12 top with avocado and hazelnuts.
• 13 serve with goat-cheese tartines.