Goat cheese, beet, and pistachio salad

SERVES 4

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, coarsely chopped

Method:

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 bread.

Goat cheese, beet, and pistachio salad