Ingredients

Makes 8 servings

　　

Vinaigrette

1 shallot, minced

　　1/3 cup sherry wine vinegar

　　1/2 cup canola oil

　　1/2 cup extra-virgin olive oil

　　Salt and freshly ground black pepper

　　3 beets

　　2 cupsPickling juice

　　30 small Belgian endive leaves

　　1 pear, peeled, cored, and thinly sliced

　　1 cup soft goat cheese, crumbled

　　3/4 cup walnuts, toasted and coarsely chopped

　　Salt and freshly ground black pepper

　　

Step 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.

　　

Step 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 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.

　　

Step 3

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.

　　

Step 4

Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.

　　Adapted from Charlie Trotter Cooks at Home by Charlie Trotter, ©2000 Ten Speed Press.