Avocado, Beet and Arugula Salad with Chevre Tartine

SUBMITTED BY: Kat PHOTO BY: mcmeg12

"'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."

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PREP TIME	20 Min
COOK TIME	5 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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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REVIEWS

Reviewed on Sep. 28, 2007 by Caroline C

This was SO good. I made it with garlic and herb goats cheese, white balsamic vinegar, and... MORE

Reviewed on Jun. 23, 2008 by JESSERS11581

Excellent salad! I did not make the tartine, but rather compiled the salad and then crumbled... MORE

Reviewed on Dec. 27, 2007 by Ron

Did it as an appetizer for our Christmas meal - was a hit! Only minor change was the fact that... MORE

Reviewed on Sep. 2, 2008 by mcmeg12

Great salad dressing. Some variations: I used regular lettuce, since I didn't have arugula,... MORE

Reviewed on May 25, 2008 by myla

Was a hit at my dinner party, salad dressing was flavourful yet light and the perfect color... MORE

Reviewed on Apr. 17, 2008 by Becky

This was excellent--light and very tasty. French hubby and I both loved it. I used pine nuts... MORE

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Recipe Submitter:

Kat

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Toulouse, Midi-Pyrénées, France
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