Carrot, Beet & Goat Cheese Salad with Lemon Poppy Seed Vinaigrette

Directions

1. Place eggs in a small saucepan and cover with water. Bring to a boil, reduce to a simmer for 8 minutes, then drain and cool with ice or under cold running water.
2. Rinse and dry the greens and other produce; skip washing the greens if they are pre-washed.
3. Juice the lemon into a small bowl and set aside.
4. In the same bowl, whisk together olive oil, Dijon mustard, maple syrup, salt, and poppy seeds with the lemon juice until smooth.
5. Peel the carrots and beet, trim the ends, and cut them into matchsticks or coarse shreds; set aside.
6. Remove parsley leaves from the stems, discard the stems, and coarsely chop the leaves.
7. Peel the eggs and cut them lengthwise into quarters.
8. Divide the mixed greens among plates, then arrange the carrots, beets, and egg quarters on top. Crumble the goat cheese over each plate and scatter parsley.
9. Drizzle the prepared vinaigrette over the salads and serve.