Maple Walnut Vinaigrette
- Place cooked beets on the bottom of a salad plate. Next add large chunks of goat cheese medallion on top of beets. Then for citrus, add either blood or navel oranges onto salad.
- In a separate bowl, add red wine vinegar, walnut oil, garlic cloves and maple syrup. Crush up toasted walnuts and add them into mixture. Stir and add two parts canola oil one part olive oil whilst stirring. Lastly, add a touch of Dijon.
- Drizzle onto salad plate, make sure walnuts are distributed evenly and enjoy!
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