Beet Salad with Bacon and Blue Cheese

3 medium beets, roasted, peeled, cooled
3 slices bacon, cooked until crisp, crumbled
about 1 ounce blue cheese, crumbled
juice of 1/2 lemon
a splash of white wine vinegar (if using meyer lemon)
1 teaspoon honey
1 teaspoon Dijon style mustard
salt and pepper to taste
olive oil, about 1/4 cup
a touch of truffle oil (totally optional but totally tasty)

Slice the beets into thin crosswise slices and arrange them on a plate or platter, slightly overlapping. Scatter the crumbled bacon and blue cheese over all. Whisk the remaining ingredients together to make the vinaigrette and drizzle as much as you like over the salad, I didn't use it all for this salad. If I had had some arugula, I would have tossed it separately with some of the vinaigrette and then mounded it in the center of the plate on top of the beets.

Makes 2 servings.