Beet and Arugula Salad with Goat Cheese Tartine
4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty artisan bread
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados – peeled, pitted and diced
1/2 cup chopped toasted black walnuts
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
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 artisan 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 black walnuts. Serve with goat-cheese tartines.