Maple Dijon Beet Salad

Dressing:

• 1 T. Maple Syrup
• 1 1/2 t. Dijon Mustard
• 1 T. Apple cider Vinegar
• 1/4 Cup Extra Virgin Olive Oil
• Sea Salt and Cracked Pepper to taste

Salad Base:

• 1 cup Leafy Greens
• 3/4 cup Arugula
• 1/2 cup Cooked Beets, Diced
• 1/4 cup Raw Pecans, Crushed
• 1 oz. Goat Cheese, Crumbled

Directions:

 
Step 1
With the exception of the olive oil, whisk dressing ingredients. Slowly pour in olive oil while whisking. Salt and pepper to taste.
 
Step 2
Toss leafy greens and arugula in medium bowl and add your desired amount of the dressing (you may have extra that you can save for up to 3-4 days in the fridge).
 
Step 3
Lovingly fold in beets and pecans; top with goat cheese.