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Spring Beet and Goat Cheese Salad with Walnuts
Ingredients
  • subheading: For the Salad:
  • 5 oz arugula
  • 3 oz goat cheese, crumbled
  • 2 cooked beets, cut into strips
  • 1 large orange, segmented
  • ¼ cup Fisher Walnut Halves and Pieces, rough chopped
  • subheading: For the Toasted Walnut Balsamic Vinaigrette:
  • ⅓ cup light oil (I used avocado oil)
  • ¼ cup balsamic vinegar
  • ¼ cup Fisher Walnut Halves and Pieces, finely chopped and toasted
  • juice from segmented orange used in salad (about ¼ cup)
  • big pinch coarse salt and pepper
Steps
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