Apple and Roasted Beet Salad with Goat Cheese

Ingredients

Salad

• 2 cups Crunch Pak tart apple slices, chopped
• 3-4 large beets, roasted and diced
• 1 log (4 oz.) soft goat cheese

Dijon Vinaigrette

• 1/4 cup apple cider vinegar
• 2 tbsp. olive oil
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• 1/4 cup fresh parsley, finely chopped
• Salt
• Pepper

Method

In a medium bowl whisk vinegar, mustard, honey until combined. Add olive oil and whisk for one minute. Season with salt and pepper and add fresh parsley.

Add diced apples and beets to vinaigrette; mix until coated. Crumble goat cheese on top and serve.