Ingredients

Salad
• 12 walnuts, toasted
• 2 bunches of watercress, washed
• 2-3 firm Belgian endive, leaves separated
• 2 whole beets, cut into matchsticks
Dressing
• 1 T. sherry vinegar
• 1/4 T. salt
• 1 shallot
• 4 T extra virgin olive oil

Instructions

1. Wash and dry greens. Arragne a bed of watercress in the middle of a plate. Decorate outside of plate with endive, like a star. Sprinkle beets (raw or cooked) on top of watercress, topping it off with teasted walnuts. Drizzle the following dressing over ingredients and toss. Season to taste.