Belgian Endive, Mache, Apples With Sherry Vinaigrette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup english walnut halves
• 8 small beets (about 1/2 pound)
• 4 heads belgian endive
• 4 -6 ounces watercress, washed
• 1 apple, thinly sliced
• sea salt
• fresh ground black pepper
• 1 tablespoon sherry wine vinegar
• 3 tablespoons extra virgin olive oil

Recipe

• 1 to clean belgian endive you need only wipe the outside leaves with a damp cloth.
• 2 it is not necessary to wash them since endive is grown in sand, not dirt.
• 3 when you cut endive, use a stainless steel knife -carbon knifes discolors the leaves.
• 4 preheat the oven to 350 degrees f.
• 5 steam the beets for 12-15 minutes in a small, covered saucepan using a collapsible steamer.
• 6 allow to cool.
• 7 put the walnuts on a baking sheet and bake for 8-10 minutes, until fragrant and toasted.
• 8 peel and quarter the cooked beets.
• 9 whip the outside of the belgian endive with a damp cloth, trim the base, and separate the leaves.
• 10 assembly: just before serving, toss the mache or watercress with some of the sherry vinaigrette.
• 11 divide the greens among the 4 plates, placing them in the center of each dinner plate.
• 12 arrange the belgian endive and the apple slices around the edge of the greens.
• 13 add beets to each salad and sprinkle with the walnuts.
• 14 the sherry vinaigrette.
• 15 mix the salt, pepper, and sherry vinegar in a small bowl until the salt dissolves.
• 16 add the olive oil slowly, while whisking with a fork.
• 17 drizzle the remaining sherry vinaigrette over the endive leaves.
• 18 serve and enjoy.