Avocado, Beet and Arugula Salad with Chevre Tartine
Avocado, Beet and Arugula Salad with Chevre Tartine is a lacto ovo vegetarian recipe with 4 servings. This main course has 682 calories, 18g of protein, and 42g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have basil, hazelnuts, goat cheese, and a few other ingredients on hand, you can make it. 29 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 25 minutes.
Instructions
Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl.
Spread cheese mixture evenly on four slices of bread.
Place on prepared baking sheet.
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beets and mixed greens into a large bowl.
Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts.
Serve with goat-cheese tartines.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Beaulieu Vineyard Carneros Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.
![Beaulieu Vineyard Carneros Chardonnay]()
Beaulieu Vineyard Carneros Chardonnay
Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.