Goat Cheese, Beet & Fennel Salad with Citrus Vinaigrette

From Yankee Magazine

Salads Recipes

Preparation Time: 45 minutes

Start to Finish Time: 1.5 hours

Yield: 4 servings (1-1/3 cups)

• 1 large beet, any variety, stems and root removed
• 1 medium-size fennel bulb
• 2 large oranges
• 2 teaspoons freshly grated orange zest
• 1–2 teaspoons grated lemon zest
• 1–2 teaspoons grated lime zest
• 1 teaspoon Dijon mustard
• 1/4 cup white balsamic vinegar (if not available, substitute regular balsamic vinegar)
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 4 cups mixed greens
• 6 ounces goat cheese, crumbled, divided into 4 equal portions

Preheat oven to 400°. Wrap beet in foil and roast until easily pierced with a knife, 45 minutes to 1 hour. Cool until safe to handle; then wrap in a paper towel and rub to remove skin. Cut beet into quarters and cut each quarter into 8 thin slices from root end to stem end; set aside.

Cut fennel bulb into quarters; remove core. Slice each quarter thinly and set aside.

Peel two oranges, removing as much of the bitter white pith as possible. Then, holding the fruit over a bowl, use a sharp paring knife to cut out the fleshy segments. Reserve any juice.

Make the vinaigrette: Place grated citrus zests in a bowl with mustard, vinegar, salt, pepper, and 1/4 cup reserved orange juice. Whisking continuously, slowly drizzle in oil. Check seasoning and adjust to taste.

To assemble the salad: Mix greens together with orange segments, beets, and fennel; toss with 1/2 cup vinaigrette. Taste and add more vinaigrette as desired. Divide salad mixture evenly among 4 plates. Top with goat cheese and serve.

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