Ingredients

For the Vinaigrette:
1/4 cup sherry vinegar
1/2 teaspoon salt
2 tablespoons finely chopped shallots
1/2 teaspoon chopped fresh thyme
3/4 cup extra-virgin olive oil
Freshly ground black pepper to taste
For the Salad:
3 red or golden beets, washed and dried, outer skin left on
1 tablespoon olive oil
1 baguette
9 oz. goat cheese, in log shape
3/4 teaspoon herbes de provence
3/4 teaspoon chopped fresh thyme
1/2 teaspoon coarsely ground black pepper
6 cups lightly packed mixed greens, such as frisee, red leaf lettuce, and mizuna, washed and dried
1/2 lb. haricots verts, trimmed, cooked until just tender, shocked in cold water, and drained
1/2 cup nicoise or other good-quality black olives

Description

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