Belgian Endive, Mâche, Beets, and Apples with Walnuts and Sherry Vinaigrette

Adapted by
Yield: 4 Appetizer Servings
To clean Belgian endive you need only wipe the outside leaves with a damp cloth. It is not necessary to wash them since endive is grown in sand,not dirt. When you cut endive, use a stainless steel knife -carbon knifes discolor the leaves.


1/4 cup English walnut halves
8 small beets (about 1/2 pound)
4 heads Belgian endive
4-6 ounces mâche or watercress, washed and spun dry
Sherry vinaigrette
1 apple, thinly sliced
Sherry Vinaigrette
sea salt and freshly ground black pepper
1 tablespoon Sherry vinegar
3 tablespoons extra virgin olive oil


Preheat the oven to 350 degrees F.

Steam the beets for 12-15 minutes in a small, covered saucepan using a collapsible steamer. Allow to cool.

Put the walnuts on a baking sheet and bake for 8-10 minutes, until fragrant and toasted. Peel and quarter the cooked beets. Whip the outside of the Belgian endive with a damp cloth, trim the base, and separate the leaves.

Just before serving, toss the mÅche or watercress with some of the sherry vinaigrette. Divide the greens among the 4 plates, placing them in the center of each dinner plate. Arrange the Belgian endive and the apple slices around the edge of the greens. Add beets to each salad and sprinkle with the walnuts. Drizzle the remaining sherry vinaigrette over the endive leaves.

Sherry Vinaigrette:
Mix the salt, pepper, and sherry vinegar in a small bowl until the salt dissolves. Add the olive oil slowly, while whisking with a fork.