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Pickled Beet And Endive Salad With Feta Cheese And Walnuts
Ingredients
- 1 x shallot chopped
- 1/3 c. sherry wine vinegar
- 1/2 c. canola oil
- 1/2 c. extra-virgin extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
- 3 x beets
- 2 c. pickling juice
- 30 sm Belgian endive leaves
- 1 x pear peeled, cored,
- and thinly sliced
- 1 c. soft goat cheese crumbled
- 3/4 c. walnuts toasted, and
- coarsely minced
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- 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 min, or possibly till tender.
- Drain the beets and cold slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hrs. Drain, discarding the pickling juice. Toss with 2 Tbsp. 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 grnd black pepper.
- Serve with Gallo of Sonoma Chardonnay
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