Mix and store in a jar in the refrigerator. When using, shake well and add enough to just coat the lettuce.
First, make the dressing and set aside. Prepare the beets. Lightly cook the baby beets in boiling, salted water, about 10 minutes. Drain and cool in cold water and peel off the skin. Prepare the fava beans. Remove the fava beans from their pods, discarding the pods. Cook the beans in boiling, lightly salted water for 3 minutes. Drain and rinse the beans in cold water .Pinch the end of the bean skin, (which a little thicker than the rest of the bean), popping the bean out from the thick skin. Set aside. Julienne the mint and set aside.
Shave the fennel on a mandolin or cut thinly with a very sharp knife and set aside. Boil the beets for 10 minutes and drain under cold water, peeling or rubbing the skins with your fingers. Thinly slice each beet on a mandolin or cut with a very sharp knife. Separate the beets into 4ths, and place ¼ of the beets on each plate, placing the beets in a circle, as in the photo, (or create your own design), seasoning with a little and salt and pepper to taste.
In a large bowl, toss the arugula, 2 tablespoons walnuts, fennel, mint, and fava beans, together with 3 tablespoons of dressing. Don’t overdress the salad. Place a handful of the salad mixture in the center of the beets. Sprinkle with goat cheese and remaining walnuts, topping with a little microgreens.