Beet & Goat Cheese Napoleons with Candied Walnuts

Charlie and I went to a faaaaabulous couples cooking class at Sur La Table. This was our favorite find!

4 trimmed medium red beets
1 Tbs cider vinegar
1tsp lemon zest
2 1/2 tsp fresh lemon juice
1 tsp fresh thyme leaves
1/4 tsp dry mustard
1/2 tsp kosher salt
fresh ground pepper
2 Tbs walnut oil
2 Tbs extra-virgin olive oil

2 4 oz logs of fresh goat cheese
1-2 Tbs cream
salt and pepper
2 cups mixed baby greens (preferably spicy)
coarse sea salt (such as Maldon)
1 cup candied walnuts (recipe below)

heart shape cookie cutter (if you have time)

Cook beets. Measure all ingredients except oils into a small bowl. While whisking, drizzle in the oils until an emulsion forms.

Once the beets have cooled, remove the skins and slice crosswise into 18 1/4 inch thick rounds. Use the cookie cutter to cut slices into hearts. Gently toss the beet hearts with 2 Tbs of vinaigrette and set aside.

Blend the goat cheese, cream, salt and pepper. Put in a plastic bag and squeeze in between the beet hearts. Oooooor, just crumble goat cheese pieces in between chopped beets.

Toss the greens with the vinaigrette. Place greens next to heart/goat cheese napoleons. Garnish with Candied Walnuts.

CANDIED WALNUTS
1/3 cup granulated sugar
2 1/2 Tbs brown sugar
1/2 tsp kosher salt
1/2 tsp ground cinnamon
pinch of cayenne
1 large egg white, at room temp
1/2 pound walnut pieces

Heat oven to 300 degrees. In a small bowl mix both sugars with the salt, cinnamon, and cayenne. In a large bowl whisk the egg white until frothy. Whisk in 1 Tbs of water until combined. Add the walnuts and stir to coat. Sprinkle on the sugar mix and stir to evenly distribute.

Line a baking pan with a silpat. Spread the nuts in a single layer. Bake for 10 minutes and then stir the nuts. Continue baking until the nuts smell toasted and the sugar coating is caramelized (about another 10 minutes).

Let the nuts cool on the pan, separating them as they cool. Transfer to air tight container (if not used immediately.)