Ingredients(dressing): For the dressing: Heat the freshly squeezed orange juice in a small saucepan to boiling. Reduce heat slightly and let simmer until the volume is reduced to 1/4 c. Remove from the heat and let cool. For the Salad: Place the goats cheese in a small bowl. Slowly mix in as much cream as needed to make the goats cheese smooth and thin enough to pipe.
For those who don’t like beets, give this appetizer salad a try. They pair amazingly with goats cheese and a fresh orange vinaigrette. This salad is great served before a fancy entree.
I had this salad at Bambara in Salt Lake for my birthday and loved it. This is my re-creation of it.*This recipe calls for sectioned oranges. I did not get around to taking pictures of that while I went, but 6 oz. Chevre(Goats Cheese)
Place the reduced orange juice in a small food processor or blender along with the oil, vinegar, mustard powder, garlic, honey, salt and pepper. Blend until emulsified. Taste and add more honey, if desired. Keep chilled.
Pipe out the goats cheese(I just use a heavy duty quart Ziploc) onto 6 salad plates, about 6 small dollops per plate in a circular fashion. Then place 3 of each color beet wedge in between the goats cheese, also in a circular fashion.
Place 1 c. per plate of spring greens in the center of the cheese and beet circle. Add 4-5 orange sections per plate to the spring greens.
Sprinkle about 1T. hazelnuts on top of, and around the salad.
Drizzle the fresh orange vinaigrette on top and serve.
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