Mix the ingredients for the dressing 1 hour before serving the salad and season to taste with salt and pepper.
Cut the beets in half and arrange in the center of each of the four plates. Crumble ½ ounces of goat cheese on each plate. Place arugula, mustard greens, verbena and citrus marigolds over the beets.
Garnish with almonds and drizzle each plate with a tablespoon of the dressing
About this recipe
Recipe courtesy of Chef Jeremy Hammond-Chambers/ Innovative Dining