Preparation

• Arrange equal portions of the roasted beet slices in one layer on four salad plates. Drizzle a scant 1 tsp. of the vinaigrette over the beets. Sprinkle the goat cheese over each plate of beets. Sprinkle all but 1 Tbs. of the walnuts over each of the four plates as well. In a small mixing bowl, combine the frisée, watercress, and radicchio. Drizzle 2 Tbs. of the vinaigrette over the greens and toss lightly. (Taste a piece of lettuce; if you want more dressing, toss just a small amount more with the greens, but don’t overdress.) Lift a quarter of the greens and arrange them in a tall mound centered on top of the beets (some of the beets should be peeking out underneath) on one plate; repeat with the remaining greens. Sprinkle the remaining walnuts over each salad and serve right away.