Salad
9 small beets (preferably a mix of red, pink and golden), trimmed
⅓ cup extra-virgin olive oil
2¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
9 sprigs fresh thyme
¼ cup pine nuts
1 small fennel bulb, quartered and thinly sliced lengthwise through the core into thin, fanned pieces
4 cups arugula
4 squash blossoms, roughly torn and stamens discarded (optional)
1 medium shallot, halved and thinly sliced
1 wheel La Tur cheese (or Robiola), cut into 16 ¼-inch wedges
Abbamele or honey, for drizzling

Dressing
½ medium shallot, finely chopped (about 2 tablespoons)
Juice of 1 lemon
Juice of ½ orange
1½ teaspoons whole coriander seeds
½ cup extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper