Pickled Beet and Endive Salad

Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

3 pickled beets
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled (optional)
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.

To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the vinaigrette and season to taste with salt and pepper.

Arrange the salad in the center of a large platter and top with julienned beets. Top with freshly ground black pepper.