Pickled Beet Salad With Avocado & European Greens - cooking recipe

Ingredients

VINAIGRETTE
3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried basil
1 pinch salt
1 pinch pepper
1/4 cup olive oil
CROUTE TOPPING
125 g goat cheese, softened
2 tablespoons roasted red peppers or 2 tablespoons sun-dried tomatoes, chopped
1 tablespoon honey
1 loaf French bread, 12 thin slices
1/4 teaspoon dried basil
SALAD
2 1/2 cups bick's whole baby beets, roughly chopped
1 (300 ml) bag salad greens (European or Mediterranean)
2 ripe avocados, pitted and diced
1/2 cup toasted pistachios, chopped

Preparation

VINAIGRETTE: Whisk together orange juice, vinegar, mustard, basil salt and pepper. Whisking constantly, gradually whisk in olive oil until dressing is thickened and smooth.
CROUTE TOPPING: In a small bowl, stir together goat cheese, roasted red peppers, honey and basil. Spread evenly over bread slices. Place bread on baking sheet; broil about 6 inches from heat, for 3-5 minutes or until lightly golden. Set aside.
SALAD: In large bowl, gently toss together beets and greens. Drizzle vinaigrette over, tossing gently until well combined. Gently stir in avocado. Divide evenly among 4 salad plates. Sprinkle pistachios over salad and place 2-3 croutes on eadge of plate.