Mesclun Salad

Ingredients:

2 Tbsp golden balsamic vinegar
1/2  tsp dijon mustard

6 Tbsp canola oil
12 lightly packed cups mesclun greens

Oven baked sweet potatoes

julienned carrots  

1/4 cup pickled orange beets
1/4 toasted walnut
2 oz. goat cheese, chilled 

Salt and freshly ground black pepper

Method:

Add balsamic vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.

Combine mesclun, walnuts, and orange beets, julienne d carrots  in a bowl. Add some of the dressing; toss well to combine.

Use two spoons to mold the goat cheese into an oval shape. Place it on a plate with the greens. Add the sweet potato chip and sprinkle with a little of the dressing. Serve immediately.