Pickled Beet & Carrot Salad w/ Goat Cheese, Crispy Shallots & Orange Dijon Vinaigrette

Single Serving

Salad:

• 1 cup arugula

• 1 carrot grated into ribbons

• 1/2 cup pickled beets (see pickled beets recipe)

• 1/2 cara cara orange peeled and cut into 1/2 inch pieces

• 1/4 cup - 1/3 cup crumbled goat cheese (I put a lot but adjust to your prefrences)

• 1/4 cup sliced shallot, fried in oil

• 1 tbs chopped mint

• pumpkin seeds - optional

Dressing:

• 2 Tablespoons orange juice freshly squeezed

• 1 teaspoons Dijon mustard

• 1/4 cup olive oil

• 1 tbs minced shallots

• 2 tsp honey

• 12 tsp white wine vinegar

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• Optional 1 tsp chopped parsley

Directions:

1. Assemble salad starting with arugula.

2. Heat pan with beef tallow, ghee, or olive oil and cook shallots for about 1 minute until crispy. Transfer to paper towel to dry off.

3. For dressing add all ingredients into jar and shake/whisk.

4. Pour desired amount of dressing on salad and save the rest in fridge.