Preheat the oven to 400 degrees. Wash the beets, place in an oven-proof baking dish with ½ inch of water and cover the dish tightly with foil. Roast for 45-50 minutes, or until very soft. A paring knife should pierce the beets easily. Peel when cool enough to handle.

To make the dressing, put one small beet, honey, mustard, garlic, vinegar, salt and pepper in a food processor fitted with a steel blade. Process for a few seconds, then with the motor running, pour ½ cup oil through the feed tube. The dressing should be smooth and emulsified. This recipe makes more dressing than you’ll need for this salad.

Saute the almonds in 1 teaspoon of olive oil and a pinch of salt for 3-4 minutes, then set aside to cool.

Halve the nectarines, remove the pit and slice each half into six slices. Slice the remaining beets into similar sized wedges.

Assemble the greens on a serving platter and lightly drizzle with some dressing. Toss to coat. Arrange the nectarines and beets on top and sprinkle with the almonds and (optional) cheese. Drizzle a touch more dressing, if desired.