Prep 20 mins
Cook 20 mins
You can use either the Mache, or you can use watercress.
- 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
- To clean Belgian endive you need only wipe the outside leaves with a damp cloth.
- It is not necessary to wash them since endive is grown in sand, not dirt.
- When you cut endive, use a stainless steel knife -carbon knifes discolors the leaves.
- Preheat the oven to 350 degrees F.
- Steam the beets for 12-15 minutes in a small, covered saucepan using a collapsible steamer.
- Allow to cool.
- Put the walnuts on a baking sheet and bake for 8-10 minutes, until fragrant and toasted.
- Peel and quarter the cooked beets.
- Whip the outside of the Belgian endive with a damp cloth, trim the base, and separate the leaves.
- Assembly: Just before serving, toss the Mache or 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.
- The Sherry Vinaigrette.
- 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.
- Drizzle the remaining sherry vinaigrette over the endive leaves.
- Serve and enjoy.