Roasted Beet and Goat Cheese Salad with Pears and Meyer Lemon Vinaigrette

Preheat oven to 400 degrees Fahrenheit. 

Prepare two large pieces of tin foil, one on top of the other.  Place beets in the center of the foil layers.  Drizzle oil over the tops and sprinkle with kosher salt.  Gather the tin foil around the beets and close to form a tightly sealed pouch.  Place pouch on a baking sheet and roast for at least one hour, or until the beets are tender when pierced with a fork.  When tender, remove from oven and cool (this can be prepared in advance). 

When cool, gently peel or scrape away skin from beets so that you are left with the inner red flesh (the skins should slip off effortlessly).  Halve beets, and cut into 1/2-inch slices.  Set aside.

Using unflavored floss (or thin kitchen string), gently prepare thin slices of goat cheese by holding the floss ends in each hand and slice downwards through the goat cheese with the floss.  

Carefully dredge each slice in beaten egg, then bread crumbs.  Transfer breaded cheese rounds to waxed paper and refrigerate until ready to fry. 

Heat canola oil in a large frying pan over medium-high heat.  When oil is hot and shimmering, fry cheese rounds until golden brown, turning once – about one to two minutes per side.  Transfer to a plate lined with paper towels to drain.

Combine all ingredients except oil together in a small mixing bowl.  Whisk to blend. 

Continue to whisk while slowly pouring in a stream of oil.  Whisk until well blended and emulsified. Season to taste with more salt and pepper as needed.

Toss baby spinach leaves with about half the Meyer Lemon-Honey Dressing in a large mixing bowl until lightly coated with dressing. 

Divide greens amongst salad plates; arrange sliced beets and pears in an alternating pattern around the perimeter of the plate, then add a sprinkling of minced red onion.  Drizzle a little more dressing over salad. 

Place one to two goat cheese rounds in the center of the beets and pears. Garnish with a sprinkling of nuts.  Season to taste with a few grinds of black pepper and serve immediately.