Beet and Orange Salad

16 ounces canned whole beets
2 medium navel oranges, sectioned
1/2 cup walnuts, toasted
1 cup mixed greens or arugula

1/4 cup white wine vinegar
1/4 teaspoon dry mustard
1/4 cup olive oil
salt and pepper

1. Combine vinegar and mustard in a bowl.
2. Slowly whisk in oil to emulsify, then season with salt and pepper.
3. Arrange greens, beets, oranges and walnuts on a plate and drizzle with the dressing.

Makes 4 servings