1/4 cup extra virgin olive oil
1/4 cup Sunsweet® Amaz!n™ Prune Juice
2 tbsp lemon juice
2 tbsp orange juice
1/4 tsp each salt and pepper
3/4 cup walnut halves, coarsely chopped
6 oz goat cheese cut, into 4 rounds
4 cups mixed greens, such as watercress, baby spinach and mâche
8 Sunsweet® Pitted Prunes, thinly sliced
4 cooked, peeled beets, cut into wedges
Dressing: In jar, shake together olive oil, prune juice, lemon juice, orange juice, salt and pepper. Set aside.
Salad: Preheat the oven to 375°F. Place walnuts on parchment-lined baking sheet. Bake for 5 to 6 minutes until toasted. Remove and let cool.
Place mixed greens in a wide, shallow bowl. Arrange beets overtop.
Meanwhile, place goat cheese slices on parchment-lined baking sheet. Bake for 5 to 7 minutes or until beginning to soften but still holds their shape. Place warm cheese on each salad. Sprinkle with sliced prunes and toasted walnuts.
Drizzle with desired amount of dressing, and serve immediately. Remaining dressing can be stored tightly covered in the refrigerator for up to 1 week.
This salad is delicious with a side of barley, couscous or quinoa.
To roast beets: Loosely wrap 4 medium beets in foil, and roast in a 400°F for 45 to 50 minutes or until fork tender. Let cool, then gently remove the skins by rubbing with a paper towel.