Riffing off of a number of different recipes, we pieced this healthy and very brightly colored salad together after checking out the cherry blossoms on this random 80 degree day.We mixed together arugula, roasted beets, toasted hazelnuts, and orange segments, then we topped that with sliced roast beef and this orange vinaigrette from Cooking Light, and finally, we borrowed the crispy fried goat cheese discs from this John Besh recipe.
We give thumbs up to the recipe as a whole, but think that the roast beef may have been unnecessary, as it gets lost amid all of the other strong flavors in the salad.
