Pickled Beet and Endive Salad with Goat Cheese and Walnuts Recipe
Pickled beet and endive salad with goat cheese and walnuts—crisp, tangy, and creamy flavors come together in this delightful recipe by Charlie Trotter.
Keywords
- beet
- endive
- pear
- goat cheese
- walnut
- starter
- lunch
- dinner
- gluten free
- vegetarian
- easy
- pickle & preserve
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 1 shallot, minced
- 1/3 cup sherry wine vinegar
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- Salt
- 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
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