Beet & Goat Cheese Salad

Name: Beet & Goat Cheese Salad
Ingredients: 1/2 cup pomegranate juice; 2 tablespoons shallot, chopped fine; 2 tablespoons red wine vinegar or champagne vinegar; 4 tablespoons olive oil; 2 tablespoons maple syrup; 1 tablespoon orange zest, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; pinch allspice (optional); 1 cup walnuts; 2 tablespoons maple syrup; pinch salt and allspice (optional); 5-7 ounces baby spinach (or sub arugula); 1 cup cooked lentils (black caviar lentils are nice here); 1 1/2-2 cups cooked beets (peeled and cut into wedges) about 3 medium beets; 1/4 cup basil ribbons; 1 cup pomegranate seeds; 1/2-1 cup crumbled goat cheese, more for garnish

"Beet, Lentil and Spinach Salad with Basil and tangy Pomegranate Dressing, topped with maple glazed walnuts and crumbled goat cheese. ..."

INGREDIENTS

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1/2 cup pomegranate juice

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2 tablespoons shallot, chopped fine

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2 tablespoons red wine vinegar or champagne vinegar

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4 tablespoons olive oil

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2 tablespoons maple syrup

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1 tablespoon orange zest, finely chopped

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1/2 teaspoon salt

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1/2 teaspoon pepper

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pinch allspice (optional)

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1 cup walnuts

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2 tablespoons maple syrup

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pinch salt and allspice (optional)

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5-7 ounces baby spinach (or sub arugula)

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1 cup cooked lentils (black caviar lentils are nice here)

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1 1/2-2 cups cooked beets (peeled and cut into wedges) about 3 medium beets

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1/4 cup basil ribbons

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1 cup pomegranate seeds

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1/2-1 cup crumbled goat cheese, more for garnish

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