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

Fresh Greens With Roasted Beets, Haricots Verts And Goat Cheese Croutons, Recipe

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