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Beet And Goat Cheese Salad with White Wine Vinegar Dressing

Lacey Baier
  • 10 minutes
  • Serves 2

INGREDIENTS

2 cups

Baby arugula

2

Beets, cooked and diced

1/2

Granny smith apple

1 tsp

Dijon mustard

1 tsp

Honey, raw

1/2 tsp

Sea salt

2 1/2 tbsp

Olive oil

2 tbsp

White wine vinegar

2 tbsp

Pecans, toasted or raw

1/4 cup

Goat cheese