Endive Salad with Beets, Goat Cheese, and Walnuts

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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 salad)
Laraine Perri
January 2015
RECIPE BY Cooking Light

Ingredients

  • 1 1/2 tablespoons walnut oil
  • 1 1/2 teaspoons sherry vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon black pepper
  • 1 (8-ounce) package steamed, ready-to-eat beets
  • 3 heads Belgian endive, trimmed
  • 1/2 ounce crumbled goat cheese
  • 2 tablespoons chopped walnuts

Nutritional Information

  • Calories 145
  • Fat 9.9g
  • Satfat 2.5g
  • Sodium 220mg

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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