For Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 cup extra virgin olive oil
Sea salt and fresh ground pepper to taste
For Salad:
2 tablespoons (1 1/2 ounces) Wisconsin blue cheese
6-8 ounces (about 4) small red or gold beets, roasted and peeled
3 ounces (3-4 cups) hearty greens, such as frisée, spinach, arugula or radicchio
Sea salt and freshly ground pepper to taste
1/4 cup flour
1 egg, lightly beaten
1 tablespoon pistachios, ground
For vinaigrette: Combine all dressing ingredients in small bowl; whisk. Reserve.
For salad: Shape blue cheese into disk, wrap with plastic wrap and refrigerate at least 1 hour or overnight.
At serving time, preheat oven to 375°F. Toss beets and greens in large bowl with approximately 2 tablespoons vinaigrette. Season with salt and pepper; set aside.
Place flour, egg and pistachios in three separate, shallow bowls. Unwrap chilled cheese disk; coat with flour, then egg and finally ground nuts. Place disk on buttered baking sheet; bake 4-6 minutes or until warm and nuts are lightly browned. Serve warm over plated beet salad.