Roasted Beet Arugula And Roquefort Salad

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2 medium beets peeled, with 1 tablespoon vegetable oil for roasting

2 bunches arugula, medium size leaves, washed and dried

1/2 cup of Roquefort cheese, crumbled

1/2 cup toasted spiced pecans

2 tablespoons Dion mustard

4 tablespoons balsamic vinegar

1 egg yolk

1 clove garlic, mashed

1/2 cup extra virgin olive oil

1/2 cup vegetable oil

1 1/2 teaspoons salt and pepper, mixed

1 tablespoon butter or vegetable oil

1/2 cup pecans, halves and pieces

1 teaspoon sugar

Pinch of salt and pepper to taste

2 pinches garam masala spice mix

1/4 cup chives, chopped

Salt and pepper to taste

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