Name: Fresh Greens with Roasted Beets, Haricots Vert, & Goat Cheese Croutons
Yield: 4
Ingredients: For the Vinaigrette; 1/4 cup sherry vinegar; 1/2 tsp kosher salt; 2 tbsp finely chopped shallots; 1/2 tsp chopped fresh thyme; 3/4 cup extra-virgin olive oil; Freshly ground black pepper to taste; For the Salad; 2 large beets, washed and dried, outer skin left on; 1 tbsp olive oil; 8 (1/4-inch thick) slices baguette; 1 (4 to 5 oz) log goat cheese; 1/2 tsp herbes de Provence; 1/2 tsp chopped fresh thyme; 1/2 tsp coarsely ground black pepper; 4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, baby spinach, and mizuna, washed and dried; 1/2 lb haricots vert (slim green beans), trimmed, cooked until just tender, shocked in cold water, and drained; Scant 1/2 cup good-quality black olives, optional; 2 green, tart apples, cored and sliced thinly, optional; 1/4 cup toasted walnuts, optional