Ingredients

• 1 teaspoon Dijon mustard
• 1/3 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 cup light olive oil
• 1 pound baby spinach or 1 head romaine, bibb or green leaf lettuce, torn into small pieces
• 1 pint fresh strawberries, sliced
• 1 cup feta cheese, crumbled
• almonds or walnuts, chopped and toasted

Ingredients

• 4 beets (about 2 pounds)
• 3/4 cup orange juice
• 12 cup cider vinegar
• 1 tablespoon dark brown sugar
• 1 large clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• Salad greens
• 1/2 cup crumbled ricotta salata, feta, or chevre
• 2 tablespoons chopped pecans or pumpkin seeds (optional)

Directions
Boil the beets in salted water until tender. Run them under cold water, slip off their peels, and quarter them. Whisk together the orange juice, vinegar, brown sugar, garlic, salt and pepper. Pour this mixture over the beets and toss in a sealable container. Seal the container and place it in the fridge for at least 2 hours, preferably overnight.

Strain the beets, reserving the liquid. Whisk the reserved liquid with the mustard, salt, pepper, and olive oil. On a platter or on plates, mound the salad greens, top with the beets, drizzle with the vinaigrette and top with crumbled cheese and nuts.