Salad with Warm Mustard Beets and Goat Cheese; This and Next Recipe

Ingredients

• 8oz (240gr) cooked beets (beetroot), cut into bite-size pieces
• 2 tsp Dijon-style mustard
• 2 tsp whole grain mustard
• 1 tsp brown sugar
• 1 tsp soy sauce
• 1 tbs Balsamic vinegar
• 1 tbs water
• 3oz (90gr) aged goat cheese
• 2 tbs olive oil
• 2 tbs fine bread crumbs
• lettuce for 2 small salads
• 1 tbs white Balsamic vinegar
• 2 tsp Dijon-style mustard
• 3 tbs salad olive oil
View Full Recipe at Thyme for Cooking, the Blog