This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Ingredients
For the dressing
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- Sea salt, kosher salt, or fleur de sel
- ½ to 1 teaspoon Dijon mustard (to taste)
- 1 very small garlic clove, finely minced or put through a press
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- Freshly ground pepper
For the salad
- 4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
- 4 Belgian endives, rinsed and sliced
- 2 tablespoons broken walnuts, preferably from fresh shelled walnuts
- 2 ounces fresh, mild goat cheese or feta, crumbled
- 2 teaspoons minced fresh tarragon
- 1 teaspoon minced chives
- Nutritional Information
Nutritional analysis per serving (4 servings)
225 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 6 milligrams cholesterol; 327 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
About 10 minutes
Dining and Cooking