Pickled Beet and Endive Salad with Goat Cheese and Walnuts

• 1 shallot, minced
• 1/3 cup sherry wine vinegar
• 1/2 cup canola oil
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 beets
• 2 cupsPickling juice
• 30 small Belgian endive leaves
• 1 pear, peeled, cored, and thinly sliced
• 1 cup soft goat cheese, crumbled
• 3/4 cup walnuts, toasted and coarsely chopped
• Salt and freshly ground black pepper

1. To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils.
2. Season to taste with salt and pepper.
3. To prepare the beets: Peel the beets and place in a small saucepan with salted water.
4. Bring to a boil and cook for 15 to 20 minutes, or until tender.
5. Drain the beets and cool slightly.
6. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours.
7. Drain, discarding the pickling juice.
8. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
9. To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
10. Arrange the salad in the center of a large platter and top with the beets.
11. Top with freshly ground black pepper.

shallot, sherry wine vinegar, canola oil, extravirgin olive oil, salt, beets, cupspickling juice, endive leaves, pear, goat cheese, walnuts, salt

Taken from www.epicurious.com/recipes/food/views/pickled-beet-and-endive-salad-with-goat-cheese-and-walnuts-104120 (may not work)