Warm Spinach-Beet Salad with Crispy Shallots

Serves 4.

Crispy Shallots:
4 large shallots, peeled
1 cup neutral oil for frying

Salad:
2 large or 4 small Red Dog golden beets
1 bag Red Dog spinach
4 oz goat cheese crumbles

Dressing:
1 Tbsp dijon mustard
1 Tbsp honey
2 Tbsp balsamic vinegar
1/4 cup olive oil
Salt and pepper

Roast the beets:
Preheat the oven to 400F. Chop the root end off the beets then peel them and place in a baking dish. Drizzle with olive oil and salt then cover the baking dish with foil and bake for 50 minutes to 1 hour (depending on their size) until a small sharp knife inserted in the middle indicates that they are tender. Set aside to cool. When cool enough to handle, peel the beets, then dice them into bite-sized cubes.

Make the crispy shallots: 
Thinly slice the shallots crosswise into rings on a mandoline (they should be about the thickness of a dime). If you don’t have a mandoline just use your sharpest knife and aim for even cuts.

Line a small baking tray or plate with a few layers of paper towel. Combine the sliced shallots and neutral oil in a small saucepan. Place over medium heat and cook gently, stirring occasionally, for about 15-20 minutes (turn down heat if they seem to be coloring too quickly), until they gradually turn golden brown. Using a slotted spoon, transfer the shallots to the prepared tray. (Save the oil for another use.) Sprinkle lightly with salt. They will become crisp as they cool.

Make the dressing:
In a large bowl, whisk together the dijon mustard, honey and balsamic vinegar. While whisking, begin to slowly stream in the olive oil, whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper. 

Assemble the salad:
Add the spinach, goat cheese, warm beets and half the fried shallots to the bowl with the dressing. Toss to coat. Divide the salad between bowls and top with the remaining crispy shallots and a few turns of freshly cracked black pepper. Serve right away.