BEET AND MâCHE SALAD WITH AGED GOAT CHEESE

Beet and Mâche Salad with Aged Goat Cheese image

Yield serves 4 to 6

Number Of Ingredients 15

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2 pounds mixed beets, such as red and Chioggia
Orange Vinaigrette (recipe follows)
1/4 cup fresh chervil leaves
3 ounces mâche or other tender lettuce
Coarse salt and freshly ground pepper
6 ounces Bûcheron or other aged goat cheese, room temperature, for serving
Crackers, for serving
Orange Vinaigrette
1 tablespoon orange zest
3/4 cup fresh orange juice
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
(makes 1 1/3 cups)

Steps:

Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.
Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.
Orange Vinaigrette
Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.