Steps:
- 1. Combine the shallot, orange juice, vinegar and zest in a small bowl. Whisk in the olive oil, season with salt and pepper, set aside. 2.Toss the halved beets with 2-3 tbsp. of the vinaigrette. Dress the mache with the remaining vinaigrette. Divide the greens onto 4 plates, garnish with the beets and walnuts.
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