SPINACH SALAD WITH BEETS, ENDIVE, WALNUTS AND SHERRY VINAIGRETTE (for twelve)
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For the vinaigrette:
½ cup walnut oil or olive oil
¼ cup Sherry wine vinegar
2 large shallots, minced
For the salad:
1-1/2 pounds medium beets, trimmed (if golden beets are available, they’re a good choice for St. Patrick’s Day, red are preferable for Christmas)
two 6 ounce packages baby spinach
4 heads Belgian endive, thinly sliced crosswise
1 cup walnuts, toasted and coarsely chopped (about 4 ounces)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
- Preheat the oven to 400*. Wrap beets in foil and bake until tender when pierced with a knife, about 1-1/2 hours. Cool slightly, then peel. Cut each beet into 8 wedges, place in a medium bowl, and cover.
- Make the vinaigrette. Whisk oil and vinegar in a small bowl. Mix in the minced shallots. Pour 3 tablespoons dressing over the warm beets, toss and cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately and refrigerate. Bring dressing to room temperature before continuing).
- Combine spinach, endive and ¾ cup nuts in a large bowl. Pour remaining dressing over and toss. Season with salt and pepper, divide among plates and sprinkle cheese over. Top with beets and ¼ cup nuts.
from Bon Appetit Magazine, November, 1999