Belgian Endive, Beets, and Apples with Walnuts and Sherry Vinaigrette

[Guest guest]

Belgian Endive, Beets, and Apples with Walnuts and Sherry Vinaigrette

 

1/4 cup walnut halves

8 small beets, about 1/2 pound

4 heads Belgian endive

4 to 6 ounces watercress, washed and spun dry

Sherry vinaigrette, recipe follows

1 apple, thinly sliced

 

Preheat the oven to 350 degrees.

Steam the beets for 12 to15 minutes in a small, covered saucepan using a

collapsible steamer.

Allow to cool.

Put the walnuts on a baking sheet and bake for 8 to10 minutes, until fragrant

and toasted.

Peel and quarter the cooked beets.

Whip the outside of the endive with a damp cloth, trim the base, and separate

the leaves.

Just before serving, toss the watercress with some of the sherry vinaigrette.

Divide the greens among the 4 plates, placing them in the center of each dinner

plate.

Arrange the belgian endive and the apple slices around the edge of the greens.

Add beets to each salad and sprinkle with the walnuts.

Drizzle the remaining sherry vinaigrette over the endive leaves.

 

Sherry Vinaigrette:

sea salt and freshly ground black pepper

1 tablespoon sherry vinegar

3 tablespoons extra-virgin olive oil

 

Mix the salt, pepper, and sherry vinegar in a small bowl until the salt

dissolves.

Add the olive oil slowly, while whisking with a fork.

Makes 4 servings.

 

 

[Guest guest]

ooh, that sounds tasty! My favorite endive is a copy of a tapa from a

Spanish restaurant in DC... endive lead, topped with some goat cheese

(authentically, it would be Idiazabal, but that's hard to find!), some

slivered almonds, a couple of mandarin orange segments, and drizzled

with balsamic vinegar.

 

 

> Belgian Endive, Beets, and Apples with Walnuts and Sherry Vinaigrette