Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons

Ingredients

• Freshly ground black pepper to taste
• ¾ cup extra-virgin olive oil
• ½ tsp. coarsely ground black pepper
• ½ tsp. chopped fresh thyme
• Eight ¼-inch-thick slices baguette
• One 4- to 5-oz. log goat cheese
• ½ tsp. chopped fresh thyme
• + 9 more ingredients
• • 1 Tbs. olive oil
  • 4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, and mizuna, washed and dried
  • ½ tsp. herbes de Provence
  • ½ lb. haricots verts, trimmed, cooked until just tender, shocked in cold water, and drained
  • 2 Tbs. finely chopped shallots
  • 2 large beets, washed and dried, outer skin left on
  • ¼ cup sherry vinegar
  • ½ tsp. kosher salt
  • Scant ½ cup good-quality black olives

In a small bowl, whisk the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed. Heat the oven to 400°F. Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute...

View full recipe at Fine Cooking