Belgian Endive, Mache, Beets and Apple with Walnuts and Sherry Vinaigrette

This recipe serves:  8

16 small beets, (about 1 pound)
1/2 cup English walnut halves
8 heads Belgian endive
4 to 6 ounces mache or watercress, washed and spun dry
4 teaspoons
4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
1. Preheat the oven to 350°F.

2. Steam the beets for 12 to 15 minutes in a covered saucepan using a collapsible steamer. Set the beets aside to cool.

3. Put the walnuts on a baking sheet and bake them in the oven for 8 to 10 minutes or until fragrant and toasted.

4. Peel and quarter the cooked beets.

5. Wipe the outside of the endive with a damp cloth, trim the base and separate the leaves.

6. To make the vinaigrette, mix the vinegar, olive oil, salt & pepper together in a small bowl.

7. Just before serving, toss the mache or watercress with some of the sherry vinaigrette. Divide the greens among the 8 dinner-sized plates. Arrange the quartered beets and walnuts on top of the greens.

Serving Size: 1 salad

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