Pickled Beet and Endive Salad with Goat Cheese and Walnuts

Pickled Beet and Endive Salad with Goat Cheese and Walnuts
Photo by www.epicurious.com

Ingredients

  • 1/3 cup sherry wine vinegar
  • 30 small Belgian endive leaves
  • 1 pear
  • Salt
  • 3 beets
  • ¾ cup walnuts
  • freshly ground black pepper
  • + 7 more ingredients
    • ½ cup extra-virgin olive oil
    • ½ cup canola oil
    • 2 cups pickling juice
    • 1 shallot
    • freshly ground black pepper
    • 1 cup soft goat cheese, crumbled
    • Salt

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 m...

View full recipe at Epicurious

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