Sherry Vinaigrette Ingredients

Sea salt and freshly ground black pepper

1 tablespoon sherry vinegar

3 tablespoons extra-virgin olive oil

Sherry Vinaigrette Instructions

Mix the salt, pepper and sherry vinegar in small bowl until salt dissolves. Slowly add the olive oil, while whisking with a fork.

Salad Ingredients

1/4 cup English walnut halves

8 small beets (about 1/2 pound)

4 heads California Endive

4 - 6 ounces mâche or watercress, washed and spun dry

1 apple, thinly sliced

4 ounces Stilton cheese, crumbled

Salad Instructions

Preheat the oven to 350 degrees F. With a collapsible steamer in a covered saucepan, steam the beets for 12-15 minutes. Allow to cool. Put the walnuts on a baking sheet and bake for 8 to 10 minutes until toasted. Peel and quarter the cooked beets. Trim the base of the California Endive and separate the leaves.

Assembly Instructions

Just before serving, toss the mâche or watercress with some of the sherry vinaigrette. Divide the greens among 4 plates, placing them in the center of each plate. Arrange the California Endive and the apple slices around the edge of the greens. Add beets to each salad and sprinkle with toasted walnuts and crumbled Stilton. Drizzle the remaining sherry vinaigrette over the endive leaves. Contributor: Nora Pouillon, Restaurant Nora, Asia Nora