Ingredients

• 1/3 cup fig (or strawberry) jam
• 1 tbsp olive oil
• 1/4 tsp ground coriander
• 4 red baby beets, peeled and diced
• 4 golden baby beets, peeled and diced
• 1/2 cup coarsely chopped pecans
• 1 1/2 lb baby frisée
• 4 tbsp finely crumbled goat cheese
• 5 tbsp sherry vinegar
• 1 shallot, finely diced
• 1 tbsp mustard seeds
• 1 tbsp dry mustard
• 1 tbsp honey
• 3 tbsp olive oil

Instructions

1. Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
2. For vinaigrette: In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
3. In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.