Beet Salad with Ms. Natural Cheese

4 - 6 medium	Beets
4 ounces	Cypress Grove Ms. Natural, crumbled
2 cups	Mixed baby greens
½ cup	Red onion, finely sliced
1 - 3 tablespoons	Chopped chives, thyme, dill, and/or marjoram, optional
	DRESSING
2 tablespoons	Minced shallots
1 tablespoon	Dijon mustard
¼ cup	White wine vinegar
1 tablespoon	Honey
1 tablespoon	Orange zest
1 teaspoon	Salt
½ teaspoon	Freshly ground pepper
½ cup	Extra virgin olive oil

Preheat oven to 425�F. Clean beets and drizzle with extra virgin olive oil, salt and pepper. Bake in roasting pan for 1 hour until tender, allow to cool on roasting pan. Mix first 7 dressing ingredients, whisk in extra virgin olive oil and set aside. Remove beet skins and cut into bite-sized pieces. Gently toss baby greens, red onion and fresh herbs with salad dressing. Top dressed greens with beets and top with crumbled Ms. Natural�. *Also try with Humboldt Fog � and Bermuda Triangle �.