Adventures in Thyme
Thursday, March 21, 2013
Beet and Goat Cheese Arugula Salad
1/4 cup balsamic vinegar
3 tbpn shallots, thinly sliced
1 tbsp honey
1/3 cup extra-virgin olive oil
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts
1/4 cup dried cranberries
1/2 avocado
3 oz soft fresh goat cheese, crumbled
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