ARUGULA, BEET, AND GOAT-CHEESE SALAD

Arugula, Beet, and Goat-Cheese Salad image

Yield Serves 4

Number Of Ingredients 10

1/2 cup walnuts
1 tablespoon finely chopped shallot
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
3 tablespoons olive oil
Coarse salt and fresh ground pepper
1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges
6 ounces soft goat cheese, at room temperature
8 ounces (1 bunch) arugula, stemmed and washed well
2 ounces (4 cups) frisée

Steps:

Scatter the walnuts on a baking sheet; toast in a 350°F oven, tossing once, until golden brown and fragrant, about 10 minutes. Let cool, then finely chop and place in a shallow dish.
In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper. Place the beets in a small bowl. Pour one third of the dressing over the beets; toss to coat.
With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.
Place the arugula in a large bowl. Tear the frisée into large pieces, and add to the bowl. Drizzle the greens with the remaining dressing, and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
Roasting Beets
To roast, wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil; place on a baking sheet, and bake in a preheated 450°F oven until the beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool the beets in the packets, then rub off the skins.