Beet and Arugula Salad with Goat Cheese Tartine

Ingredients
4 ounces goat cheese, softened

1 teaspoon dried basil

4 (1/2 inch thick) slices crusty artisan bread

1 (15 ounce) can sliced beets, drained and diced

1 (10 ounce) package mixed salad greens with arugula

2 avocados – peeled, pitted and diced

1/2 cup chopped toasted black walnuts

Dressing:

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

salt and pepper to taste

1/4 cup olive oil

Directions
 
Preheat broiler for high heat. Line a baking sheet with foil.

 
Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of artisan bread. Place on prepared baking sheet.

 
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.

 
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.

 
Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and black walnuts. Serve with goat-cheese tartines.