Beet Salad With Vanilla Vinaigrette
Ingredients you will need
1 cup dry white wine
1-cup canola oil (or other neutral tasting oil)
¼ cup white wine vinegar
1 tsp. sugar
¼ tsp. salt
6 tsp. vanilla extract
Pickled Chioggia beets
Quality blue cheese, crumbled
Chopped fresh tarragon (or whole leaves)
Toasted and chopped hazelnuts
Salt and pepper
Fresh baby arugula
- Cut the beets into wedges.
- Cut the endive into slices, taking care to leave out the tough bottoms.
- In a large mixing bowl, toss the endive, arugula, some of the tarragon, and some of the hazelnuts with the vinaigrette to coat. Add a little salt and pepper, mixing well so that it is evenly dispersed.
- Arrange on a plate and add the beets, cut into wedges, to the endive. Drizzle a little bit of the vinaigrette over the beets and add a little salt.
Top with the blue cheese crumbles, tarragon, and extra hazelnuts.