Conrad’s Beetroot and Goats Cheese Salad
10 small red beets
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1/2 clove garlic, finely chopped
1/2 cup walnut oil
1/4 cup olive oil
1 1/4 teaspoon salt
Ground black pepper, to taste
1-pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
2012 Heron Chardonnay – The key here is just six months in neutral French oak. You get great acidity balanced with some custard and tropical fruit.