10 slices pickled beets (available from S&J Canning)
6 c. arugula
1 avocado, sliced
4 oz. goat cheese (or feta), crumbled
1/2 c. chopped pecans
1/2 c. extra-virgin olive oil (available from Texas Olive Ranch)
1/4 c. balsamic vinegar (available from Texas Olive Ranch)
1 tbsp. honey (available from AP Apiaries)
2 tsp. Dijon mustard
Slice up pickled beets.
Make vinaigrette: In a jar, shake together olive oil, vinegar, honey, and Dijon until fully combined. Season with salt and pepper.
Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts.
Toss gently and add more vinaigrette as needed.