Cat Cora's Beet Salad with Tangerine Vinaigrette
INGREDIENTS
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Tangerine Vinaigrette:
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1 Tbsp champagne vinegar
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3 Tbsp tangerine-infused olive oil, store-bought (or homemade)
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1/2 tsp minced shallot (about 1/2 shallot)
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Kosher salt to taste
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Freshly ground black pepper to taste3 cups lightly packed washed fresh arugula
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1 1/2 cups roasted beet chunks (about 4 small or 2 large beets)
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2 paper-thin red onion slices, cut into quarters
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8 thin baguette slices, lightly toasted
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4 Tbsp soft, fresh goat cheese
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