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Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette
  • 2 tablespoons honey
  • 1½ tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1½ tablespoons minced shallots
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup plus 2 tablespoons vegetable oil
  • subheading: FOR THE SALAD:
  • 10 ounces mixed greens
  • About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
  • ½ cup walnuts, coarsely chopped
  • 3 ounces goat cheese
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