Spinach And Endive Salad With Pickled Beets And Eggs, And Creamy Dressing | Emerils.com

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh dill
• 1/2 teaspoon salt
• 6 cups fresh spinach, rinsed and patted dry, stems removed
• 2 shallots, cut into rings
• 1 Belgian endive, separated into leaves
• 1 granny smith apple, cored and cut into thin wedges
• 2 pickled beets, cut into 1/2-inch cubes
• 2 pickled eggs, thinly sliced crosswise
• 1/4 cup toasted pine nuts