French Country Salad

French Country Salad

Adapted from Mon Petit Four and Recipe Tin Eats

5 oz arugula, approximately 5 cups
1/2 pound asparagus tough ends trimmed
1/2 cup sliced cooked beets canned
1/4 cup walnuts halves, toasted
1/4 cup crumbled goat cheese

French Vinaigrette

1 tbsp finely chopped shallots
1 tbsp red wine vinegar
1 tsp Dijon Mustard
2-4 tbsp olive oil
Salt and pepper

1. Combine vinaigrette ingredients in a jar and shake until emulsified. Set aside.

2. Steam asparagus until just tender, rinse under cold water to stop cooking process. Set aside.

3. Combine arugula and cooled asparagus in a bowl, top with desired amount of vinaigrette, mix until well coated. Transfer to serving bowl. Top with sliced beets, walnuts, and goat cheese. Drizzle on a little more vinaigrette as desired.