Ingredients
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- Sea salt
- kosher salt
- or fleur de sel
- 1/2 to 1 teaspoon Dijon mustard (to taste)
- 1 very small garlic clove
- finely minced or put through a press
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- Freshly ground pepper
- 4 small or medium beets
- roasted
- peeled
- and cut in wedges or half-moons
- 4 Belgian endives
- rinsed and sliced
- 2 tablespoons broken walnuts
- preferably from fresh shelled walnuts
- 2 ounces fresh
- mild goat cheese or feta
- crumbled
- 2 teaspoons minced fresh tarragon
- 1 teaspoon minced chives
Instructions
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well.
- Whisk in the olive oil and the walnut oil.
- Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl.
- Toss with the dressing and serve.
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