Beet, Endive And Watercress Salad
|Beets||1⁄2 Pound (2 Beets, 250 Gram)|
|Water||1⁄4 Cup (4 tbs)|
|Belgian endive head||3|
|Watercress leaves||2 Cup (32 tbs) (Loosely Packed)|
|White wine vinegar||1 Tablespoon|
|Chopped shallots||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Granulated sugar||1 Pinch|
|Vegetable oil||1⁄4 Cup (4 tbs)|
In 6-cup (1.5 L) casserole, combine beets with water; cover and microwave at High for 10 to 12 minutes or until tender.
Drain and let cool.
Slip off skins and slice.
Remove Belgian endive leaves and arrange around outside of salad bowl or platter.
Mound watercress in center; nestle beet slices in watercress.
In small bowl, whisk together vinegar, shallots, mustard, salt, sugar and pepper; gradually whisk in oil.
Drizzle over salad.