Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 salad)

How to Make It

Step 1

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Step 2

Rinse, drain, and cut beets into wedges. Halve Belgian endive heads; separate leaves. Arrange on 4 serving plates with beets. Drizzle with dressing; top with goat cheese and walnuts.

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