GETTING READY

1) Garlic Oil : In a medium saucepan, heat the corn oil and garlic cloves over a medium heat for about 30 minutes.

2) Allow the oil to cool to room temperature, then strain both oil and garlic; keep aside.

MAKING

3) Grapefruit & Sherry Vinaigrette : In a small pan, stir the citrus juices and sugar together over a medium-high heat.

4) Bring to a boil, then simmer until the liquid has reduced to 2 tablespoons; allow to cool.

5) Stir in the grapefruit zest and both the vinegars.

6) Whisk in the olive oil and 1/4 cup of the reserved garlic oil; blend thoroughly.

7) Season with the salt and pepper to taste.

FINALIZING

8) Salad : Arrange endive leaves on a plate in a square like Lincoln logs.

9) Place the watercress loosely in the center of the endives.

10) Top the watercress with beets and grapefruit sections and drizzle with 3/4 cup of the vinaigrette.

11) Sprinkle the toasted walnut halves all over the salad.

SERVING

12) Drizzle the Walnut Beet Grapefruit and Endive Salad with walnut oil and serve immediately.