| 4 | md | (1 pound) unpeeled beets, scrubbed |
| 1 | tb | Olive oil |
| 1 1/2 | c | Softened goat cheese |
| 2 | tb | Chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water |
| 2 | tb | Chopped fresh parsley |
| 2 | tb | Chopped fresh chives |
| 1 | ts | Chopped fresh thyme |
| | Fine sea salt and freshly ground black pepper, to taste |
| 3 | c | Mesclun greens |
| | Walnut Dressing, as needed |
| 1 | sm | Beet, scrubbed and cut into julienne, for garnish |
| 1/2 | c | Walnut halves, lightly toasted, for garnish (see Note) |
| | WALNUT VINAIGRETTE |
| 1 | c | (4 ounces) walnuts, lightly toasted (see Note) |
| 1 | c | Water |
| 1/2 | c | Sherry vinegar |
| 2 | tb | Minced shallots |
| 2 | ts | Fine sea salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | c | Olive oil |
| 1/2 | c | Imported walnut oil |
