French Country Salad with Lemon Dijon Vinaigrette

Ingredients

For the salad

• 1 (5 oz.) arugula, spinach, and romaine

• 2 ounces of pomegranate seeds

• 1/2 cup sliced cooked beets, canned, jarred, home-cooked

• 1/2 cup whole walnuts or pecans, toasted

• 1/4 cup crumbled goat cheese

For the vinaigrette

• 2 tbsp dijon mustard

• 3 tbsp balsamic vinegar

• 2 tbsp olive oil

• 2 cloves small garlic, minced

• 1/2 tsp sea salt

• pinch of freshly ground black pepper

• juice of 1/2 a lemon

• zest of 1/2 a lemon

Instructions

To create the dressing

1. Whisk all of the vinaigrette ingredients together in a small measuring cup.

Assemble

1. Toss the lettuce with the vinaigrette until everything is lightly coated in the dressing. Then garnish the salad with the sliced beets, toasted nuts, pomegranate seeds and crumbled goat cheese.

2. Enjoy with a lovely glass of sauvignon blanc or pinto Gris on a sunny patio!