Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

Ingredients

• 1 tablespoon red wine vinegar
• 8 ounces baby arugula
• ¼ cup assorted fresh herbs (such as parsley, basil, and rosemary)
• ¼ cup fresh lemon juice
• 2 cups French bread
• ⁵/₆ cup extra-virgin olive oil
• 1 garlic clove
• + 2 more ingredients
• • ½ cup crumbled Gorgonzola cheese
  • 24 baby beets

Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.) Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to ...

View full recipe at Epicurious