Last week we had a dinner party at home and I decided to get a little fancier than usual with this composed salad that followed a cold seafood plate appetizer and preceded some beef tenderloin. I got the basic concept from a lunch at CafÃ© Daniel in New York last month. The plate was made up of a beet salad marinated in good vinegar and a touch of salt, baby arugula leaves tossed in good olive oil, thin slices of pear, a small chunk of goat cheese and a few salted walnuts. The plate had the sweet/sour flavor of marinated beets offset by the mildly peppery arugula, sweetness of pear, sharpness of cheese and the saltiness of the walnuts. Overall, I would say it was a nice mixture of flavors, textures and colorâ€¦ â€œfancyâ€ but not hard to make at all. Garnish at the center of the plate is a roasted baby beet that was also edible.