Pineapple, Beet and Goat Cheese Salad

• Dressing
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 1/2 shallot, minced
• 1 small garlic clove, minced
• 1 tsp (5 ml) Dijon mustard
• 3/4 tsp (4 ml) honey
• 3/4 tsp (4 ml) dried basil
• 1/4 tsp (1 g) salt
• freshly ground black pepper to taste
• Salad
• Small box of mixed greens (142 g)
• 1/2 red onion, sliced
• 2 bell peppers, raw
• 2 raw beets, peeled and cut into matchsticks
• 1/3 cup (83 g) pineapple chunks
• 1/3 cup (75 g) goat cheese, crumbled
• 2 tbsp (14 g) slivered almonds

Instructions

1. Dressing

   1

   Combine all the salad dressing ingredients in a small jar and shake vigorously.

2. Peppers

   2

   Roast the bell peppers under the broiler for about 10 minutes, turning frequently. Remove them to a bowl and cover tightly with plastic wrap (ensure it doesn't touch the hot peppers). This will loosen the skin, so once they cool, you will be able to peel them. Soak the onions in cold water while the peppers are broiling, then drain them (this will reduce their pungency).

3. Assembly

   3

   Combine all the salad ingredients and pour the dressing over the salad. Enjoy!