3 slices thick cut bacon, cut into 1" pieces
2 tbsp. vinegar
2 tbsp. Dijon mustard
1/2 tsp. sugar
1/4 tsp. each salt and pepper
2 tbsp. olive oil
1 (5 oz pkg) mixed baby salad greens
1 (15 oz can) whole beets, drained, quartered
2 oz herbed goat cheese, thinly sliced

Line plate with paper towel. In small skillet over medium heat. Cook bacon until crisp. Remove to plate. Reserve 2 tablespoons drippings.

In a small bowl, whisk together, vinegar, mustard, sugar, salt and pepper. Whisk in oil and reserved pan drippings until smooth and thick.

In a large serving bowl, combine salad green, and beets. Top with cheese and bacon. Just before serving, drizzle with dressing.

Submitted by: Sherry Monfils