Beet Salad With Walnut Dressing & Crumbled Bleu Cheese

• 23 lb fresh beet
• 14 cup walnuts, roughly chopped
• 12 cup red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 dash fresh ground black pepper
• 1 teaspoon fresh lemon juice
• 2 tablespoons lemon peel, grated
• 14 cup walnut oil
• 1 head Belgian endive
• 1 head boston lettuce
• 2 ounces blue cheese
• 2 tablespoons finely chopped fresh parsley

1. Peel and grate the beets.
2. Place in a medium bowl and set aside.
3. Place the walnuts in a skillet over medium-low heat.
4. Heat until warm and starting to toast (BE CAREFUL NOT TO BURN).
5. Set aside.
6. In a small bowl, whisk together the vinegar, Worcestershire sauce, salt, pepper, lemon juice and grated lemon peel until the salt dissolves.
7. Add the oil and continue whisking.
8. Toss beets with 3/4 of the vinaigrette and walnuts; refrigerate for 30 minutes or so.
9. Meanwhile, rinse endive and tear off whole leaves; pat dry with paper towels.
10. Arrange three (3) leaves on each plate.
11. Wash lettuce and pat dry; tear into bite-size pieces.
12. When ready to serve, add lettuce to the remaining vinaigrette; toss well.
13. (DO NOT OVER-DRESS OR LEAVES WILL GET SOGGY.)
14. Divide dressed lettuce and arrange on endive leaves.
15. Top with grated beets, remaining walnuts, bleu cheese and parsley.

fresh beet, walnuts, red wine vinegar, worcestershire sauce, kosher salt, fresh ground black pepper, lemon juice, lemon peel, walnut oil, endive, boston lettuce, blue cheese, fresh parsley

Taken from www.food.com/recipe/beet-salad-with-walnut-dressing-crumbled-bleu-cheese-378064 (may not work)