Toss arugula (or any mixed greens if you like) with your favorite vinaigrette – I made a simple one with extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper – and mound the greens onto a plate. top with sliced roasted beets, plum slices, and goat cheese or feta cheese, then sprinkle it all with freshly cracked black pepper. If you want a little crunch you could add toasted sliced almonds, toasted pine nuts, or croutons. Great lunch, great dinner salad, and easy yet fancy if you want to have friends over!
This recipe was published @ https://cookingwithmichele.com/2009/09/arugula-salad-with-roasted-beets-and-plums/
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