Pickled Beet and Endive Salad with Goat Cheese and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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. Season to taste with salt and pepper.
2. To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
3. 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.
4. Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
5. Charlie Trotter Cooks at Home by Charlie Trotter Ten Speed Press
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