Avocado Beet And Arugula Salad With Chevre Tartine Recipe

Ingredients for Avocado Beet And Arugula Salad With Chevre Tartine

• 4 ounces herbed goat cheese (or plain goat cheese with 1 tablespoon chopped fresh basil)
• Dried Basil
• Crusty Bread
• Dijon Mustard
• Balsamic Vinegar
• Salt And Pepper
• 3 tablespoons extra virgin olive oil
• 2 medium cooked beets, peeled and diced (about 1 cup diced)
• Arugula
• Avocados
• 1/4 cup toasted hazelnuts, roughly chopped

How to Make Avocado Beet And Arugula Salad With Chevre Tartine

1. Preheat your broiler to high heat.
2. Line a baking sheet with aluminum foil.
3. In a small bowl, gently mix the goat cheese with the chopped basil (if using).
4. Spread the cheese mixture evenly onto the four slices of crusty bread.
5. Place the bread slices on the prepared baking sheet.
6. Broil for 3-5 minutes, or until the cheese is golden brown and slightly bubbly.
7. Remove from the broiler and set aside.
8. In a small bowl, whisk together the Dijon mustard and balsamic vinegar.
9. Season with salt and pepper to taste.
10. Slowly drizzle in the olive oil while whisking continuously until a smooth vinaigrette forms.
11. In a large bowl, combine the diced beets and arugula.
12. Pour the vinaigrette over the salad and gently toss to coat.
13. Divide the salad evenly among four chilled plates.
14. Top each salad with diced avocado and toasted hazelnuts.
15. Serve immediately with the warm goat cheese tartines.