Pickled Beet And Endive Salad With Feta Cheese And Walnuts Recipe

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Servings: 1



  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 min, or possibly till tender.
  3. 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.
  4. 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.
  5. Arrange the salad in the center of a large platter and top with the beets. Top with freshly grnd black pepper.
  6. Serve with Gallo of Sonoma Chardonnay


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