Yellow Plum Salad

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 1 tablespoon chives fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2 ounces goat cheese crumbled
• 12 ounces golden beets 
• 2.5 tablespoons olive oil extra-virgin
• 0.5 pint pear tomatoes yellow halved lengthwise
• 1 pound yellow-fleshed plums pitted halved
• 0.3 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 
• 2  bell peppers yellow

Equipment

• bowl
• baking sheet
• oven
• whisk
• aluminum foil
• broiler
• glass baking pan

Directions

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened.
4. Place in a paper bag, and fold tightly to seal.
5. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.
6. Preheat oven to 45
7. Leave root and 1-inch stem on beets; scrub with a brush.
8. Place beets in an 11 x 7-inch ceramic or glass baking dish.
9. Add 1 inch of water to dish; cover tightly with foil.
10. Bake at 450 for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.
11. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk.
12. Place sliced beets in a medium bowl.
13. Drizzle beets with 3 tablespoons vinaigrette; toss gently.
14. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes.
15. Drizzle with remaining vinaigrette.
16. Sprinkle evenly with cheese.