(makes 4 salads)
2 small beets (raw), peeled and very thinly sliced
4 handfuls watercress
1⁄2 cup chevre
1⁄2 cup pistachios
Large flake sea salt, such as Maldon
For the dressing, whisk together:
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon honey
To compose the salad, divide the watercress among 4 plates. Fan equal portions of sliced beets in the center, top with the chevre and pistachios. Drizzle each salad with the vinaigrette and top with a pinch of sea salt.
