Beet, Blue Cheese, and Toasted Walnut Salad

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons cheese blue crumbled
• 14.5 ounce beets drained sliced canned ()
• 1 teaspoon dijon mustard 
• 2 tablespoons chives fresh chopped
• 4 cups torn leaf lettuce red
• 1 tablespoon olive oil 
• 0.3 cup orange juice 
• 0.5 teaspoon salt 
• 0.3 cup walnuts toasted chopped

Equipment

• bowl
• whisk
• slotted spoon

Directions

1. Combine first 7 ingredients in a small bowl; stir well with a whisk.
2. Add beets; toss well. Cover and chill 2 hours.
3. Arrange lettuce evenly on individual plates. Spoon beet mixture evenly over lettuce, using a slotted spoon. Reserve remaining orange juice mixture.
4. Sprinkle blue cheese and walnuts evenly over beet mixture.
5. Drizzle reserved orange juice mixture evenly over each salad.