This weekend I made a new salad. I developed an idea for it over time by eating similar salads in the restaurants. I found that it is best to make this salad for each person separately. I put a handful of arugula on a plate, then added five or six slices of cooked beets, tablespoon of toasted sliced almonds and few pieces of goat cheese. I drizzled the salad with champagne honey vinaigrette, the recipe for which I posted last year (link to it). My guests and family enjoyed this salad a lot. So did I. As always, you can adjust quantity of each ingredient to your taste.
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