Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts

• 1 teaspoon balsamic vinegar
• 2 tablespoons sherry vinegar
• Salt to taste
• 1 teaspoon Dijon mustard
• 1 small garlic clove pureed
• 6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil
• 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)
• 1 cup cooked red quinoa (scant 1/2 cup uncooked)
• 1 red Belgian endive, thinly sliced crosswise
• 1/4 cup coarsely chopped walnuts (1 1/2 ounces)
• 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon
• 2 ounces blue cheese, crumbled (scant 1/2 cup)
• 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach
• Freshly ground pepper

1. Make the dressing.
2. Whisk together the vinegars, salt, mustard and garlic.
3. Whisk in the oil(s).
4. Set aside.
5. In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
6. Place the spinach in another bowl and toss with 3 tablespoons of the dressing.
7. Line a platter or a wide bowl with the spinach.
8. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach.
9. Grind on some pepper and sprinkle the remaining blue cheese on top.
10. Once everyone has gotten a good look at the salad, toss it all together and serve.

balsamic vinegar, sherry vinegar, salt, mustard, garlic, extra virgin olive oil, beets, quinoa, red belgian endive, walnuts, slivered basil, blue cheese, baby spinach, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1015200 (may not work)