Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette

6-8 servings

For the Vinaigrette

1 cup roasted beets (about 3 medium), peeled and chopped

3 Tablespoons red wine vinegar

1 Tablespoon balsamic vinegar

1 Tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 small shallot, chopped

1 teaspoon granulated sugar

1/2 cup neutral oil, like Canola or Safflower

1-2 Tablespoons water to thin

Kosher salt and freshly ground black pepper to taste

For the Salad

12 cups mixed greens

1 granny smith apple, julienned

4 ounces mild goat cheese, crumbled

1/2 cup chopped roasted and salted pistachios

For the Vinaigrette

Place the beets, vinegars, lemon juice, mustard, shallot, sugar, and oil in a blender or food processor and purée until smooth. Add 1-2 tablespoons of water to thin to desired consistency.  Season to taste with salt and pepper.  Use immediately or cover and refrigerate until ready to use.  Makes about 2 cups of vinaigrette and will keep in the refrigerator for up to 2 weeks.

For the Salad

In a large bowl, toss together the greens, apple, goat cheese, and pistachios and dress with 2-3 tablespoons of vinaigrette per serving.  Enjoy!

Source: The Galley Gourmet