Let the farmers’ market be your guide when it comes to assembling this fresh spring salad. Pickled beets and red onions provide a tangy, earthy bite, balanced by the creamy goat cheese and peppery arugula.
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup lemon juice
- ¼ cup aged sherry vinegar
- 1 tablespoon local honey
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 to 6 cups arugula
- 2 cups Quick-Pickled Beets and Red Onions (see recipe)
- 3 tangerines or mandarin oranges, peeled and sliced
- 1 (4-oz.) log goat cheese
- ½ cup chopped mixed herbs, such as parsley, thyme, and dill
- 1 cup blanched spring peas, cooled
- 1 cup microgreens (optional)
- Toasted pine nuts and fresh mint, for garnish
Instructions
In a small jar, combine all ingredients for the dressing; seal jar, shake vigorously to combine. Set aside.
Divide arugula, beets and onions, and tangerine slices evenly among 4 salad plates. Roll goat cheese in herbs; tear into pieces, and divide among plates.
Sprinkle peas, microgreens, pine nuts, and mint over salads. Drizzle with desired of dressing just before serving.
Quick-Pickled Beets and Red Onions
Cut 12 ounces of roasted beets into small wedges; cut 4 ounces of red onion into thin slices. In a 4-cup glass measuring cup, add beets and onion slices. Add 7 ounces of white or apple cider vinegar to halfway full; add 7 ounces of water to cover. Add 1 tablespoon honey or sugar and 2 teaspoons kosher salt. Microwave on high until steaming, about 4 minutes. Let cool. Refrigerate in a sealed container up to 1 week.
