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