Avocado, Beet and Arugula Salad with Chevre Tartine Tarifi

Malzemeler

• 4 ounces goat cheese, softened, 1 teaspoon dried basil, 4 (1/2 inch thick) slices crusty bread, 1 tablespoon Dijon mustard, 2 tablespoons balsamic vinegar, salt and pepper to taste, 1/4 cup olive oil, 1 (15 ounce) can sliced beets, drained and diced, 1 (10 ounce) package mixed salad greens with arugula, 2 avocados - peeled, pitted and diced, 1/3 cup chopped toasted hazelnuts

Hazırlanışı

1. * Preheat broiler for high heat. Line a baking sheet with foil. * Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet. * Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside. * To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth. * Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

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