Top with pickled beets, goat cheese and slivered almonds.
Dress with Italian dressing.
Drizzle with balsamic vinegar.
Notes
Scott used a 12 1/2 year aged balsamic vinegar for this salad. As an accompaniment, quality and aged balsamic vinegar can elevate its complimenting food to another level, which was the case with this salad.
The crumpled goat cheese was at room temperature when served. This allowed the cheese to meld with the dressing and the greens and become a part of both as opposed to a separate entity, again bringing the taste to a higher level of excellence.
Toast the almond slivers to draw out their flavor. We skimped on this procedure with this salad but it would have been even better had we done this.