Spinach And Endive Salad With Pickled Beets And Eggs

Recipe Ingredients

1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Sour cream
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Minced fresh dill
1/2 teaspoon	2.5ml	Salt
6 cups	1422ml	Fresh spinach - rinsed and
		Patted dry, stems removed
2		Shallots - cut into rings
1		Belgian endive - separated into
		Leaves
1		Granny Smith apple - cored,
		And cut into thin wedges
2		Pickled beets - cut 1/2" cubes
		= (see Pickled Eggs And Beets recipe)
2		Pickled eggs - sliced thin
		Crosswise
		= (see Pickled Eggs And Beets recipe)
1/4 cup	59ml	Toasted pine nuts

Recipe Instructions

To make the dressing, in a bowl whisk together the mayonnaise, sour cream, oil and lemon juice. Add the dill and salt, and whisk to combine.

In a large bowl, combine the spinach and shallots and toss with enough dressing to coat. Divide the spinach among 4 plates. Alternately arrange the endive spears and apple wedges around the outside edges of the plates.

Place the beets and eggs in the center of the greens. Drizzle the remaining dressing over the salad to lightly coat. Sprinkle with the pine nuts and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E83) - from the TV FOOD NETWORK

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