Farmer's Market Greens and Roast Beet Salad

by Katie of 
(Salad courtesy of Matthew Burch)

For the Salad:
2 T. olive oil
mustard greens
spring onions
For the Dressing:
1/4 teaspoon salt plus more for seasoning
pinch of freshly ground black pepper plus more for seasoning
1/4 cup red wine vinegar
1 tablespoon finely chopped shallots
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup or olive oil

1 teaspoon minced tarragon

Place beets in a square of aluminum foil, drizzle with olive oil, and roast in a 350º oven for about 45 minutes, or until beets are tender, slip off peels and slice thinly.  Slice the spring onions thinly and toss together with kale, spinach and mustard greens.
For the dressing:  Mix all but olive oil together briskly with whisk.  Slowly drizzle olive oil in while whisking to emulsify.  Serve over salad.Toss and serve!