Pickled Beet And Endive Salad With Feta Cheese And Walnuts
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Pickled Beet And Endive Salad With Feta Cheese And Walnuts
Yield: 1 serving
- VINAIGRETTE:
- 1
- ⅓
- ½
- ½
-
Freshly-ground black pepper to taste
- SALAD:
- 3
- 2
- 30
-
1
pear peeled, cored, and thinly sliced
- 1
-
¾
cup walnuts toasted, and coarsely chopped
-
Freshly-ground black pepper to taste
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.
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.
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.
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
This recipe yields ?? servings.
Serve with Gallo of Sonoma Chardonnay
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