Pickled Beet Salad with Blood Orange Vinaigrette

1. Make vinaigrette: juice and zest one blood orange and add the zest and juice into a small bowl. Add Dijon mustard and Champagne vinegar to bowl. Whisk in olive oil and add salt and pepper to your taste.
2. Place greens in a large mixing bowl and dress with 2 tablespoons of dressing, toss with your hands or tongs. If more dressing is needed, add a small amount at a time.
3. Toast almonds in a dry skillet on low heat for about 5 minutes. They will start to turn golden brown when toasted.
4. Plate greens, top with pickled beets, toasted almonds and crumbled goat cheese.