Goat cheese, beet, and pistachio salad

A salad that offers a colorful assortment of ingredients.

Ingredients:

For the dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 shallots, finely chopped
1 tsp coarse-grain mustard
pinch of sugar
sea salt and freshly ground black pepper
2 handfuls of arugula (rocket) leaves
5–6oz (175g) goat cheese, cut into slices
4–6 large beets, cooked, peeled,
and coarsely chopped
handful of shelled pistachio nuts, chopped

Preparation:

1. First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let
the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.
2. Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty pieces of bread.