Beet Salad With Walnut Dressing & Crumbled Bleu Cheese

Ingredients

• 2/3 lb fresh beet
• 1/4 cup walnuts, roughly chopped
• 1/2 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
• 1/4 cup walnut oil
• 1 head Belgian endive
• 1 head boston lettuce
• 2 ounces blue cheese
• 2 tablespoons finely chopped fresh parsley

Directions

1. 1

   Peel and grate the beets. Place in a medium bowl and set aside.

2. 2

   Place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast (BE CAREFUL NOT TO BURN). Set aside.

3. 3

   In a small bowl, whisk together the vinegar, Worcestershire sauce, salt, pepper, lemon juice and grated lemon peel until the salt dissolves. Add the oil and continue whisking. Toss beets with 3/4 of the vinaigrette and walnuts; refrigerate for 30 minutes or so.

4. 4

   Meanwhile, rinse endive and tear off whole leaves; pat dry with paper towels. Arrange three (3) leaves on each plate. Wash lettuce and pat dry; tear into bite-size pieces.

5. 5

   When ready to serve, add lettuce to the remaining vinaigrette; toss well. (DO NOT OVER-DRESS OR LEAVES WILL GET SOGGY.) Divide dressed lettuce and arrange on endive leaves. Top with grated beets, remaining walnuts, bleu cheese and parsley.