Name: Spring Beet and Goat Cheese Salad with Walnuts
Ingredients: 5 oz arugula; 3 oz goat cheese, crumbled; 2 cooked beets, cut into strips; 1 large orange, segmented; 1/4 cup Fisher Walnut Halves and Pieces, rough chopped; 1/3 cup light oil (I used avocado oil); 1/4 cup balsamic vinegar; 1/4 cup Fisher Walnut Halves and Pieces, finely chopped and toasted; juice from segmented orange used in salad (about 1/4 cup); big pinch coarse salt and pepper

Ingredients

For the Salad:

5 oz arugula
3 oz goat cheese, crumbled
2 cooked beets, cut into strips
1 large orange, segmented
1/4 cup Fisher Walnut Halves and Pieces, rough chopped

For the Toasted Walnut Balsamic Vinaigrette:

1/3 cup light oil (I used avocado oil)
1/4 cup balsamic vinegar
1/4 cup Fisher Walnut Halves and Pieces, finely chopped and toasted
juice from segmented orange used in salad (about 1/4 cup)
big pinch coarse salt and pepper

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Instructions

On a large salad plate, layer arugula, goat cheese, beets and segmented oranges. Season lightly with a pinch of coarse salt and fresh ground pepper.
In a small jar, combine oil, vinegar, toasted chopped walnuts and orange juice. Add a pinch of coarse salt and pepper and shake vigorously until well combined. Serve with salad.