Pickled Beet and Endive Salad with Goat Cheese and Walnuts

Ingredients

• 1 shallot
• minced
• 1/3 cup sherry wine vinegar
• 1/2 cup canola oil
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 beets
• 2 cupsPickling juice
• 30 small Belgian endive leaves
• 1 pear
• peeled
• cored
• and thinly sliced
• 1 cup soft goat cheese
• crumbled
• 3/4 cup walnuts
• toasted and coarsely chopped
• Salt and freshly ground black pepper

Instructions

1. To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils.
2. Season to taste with salt and pepper.
3. To prepare the beets: Peel the beets and place in a small saucepan with salted water.
4. Bring to a boil and cook for 15 to 20 minutes, or until tender.
5. Drain the beets and cool slightly.
6. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours.
7. Drain, discarding the pickling juice.
8. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
9. To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
10. Arrange the salad in the center of a large platter and top with the beets.
11. Top with freshly ground black pepper.