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Pickled Beet And Endive Salad With Goat Cheese And Walnuts

Nutrition per serving    (USDA % daily values)
CAL
698
FAT
124%
CHOL
2%
SOD
36%

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Ingredients for 8 servings

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 beets

2 cupsPickling juice

30 small Belgian endive leaves

1 pear, peeled, cored, and thinly sliced

1 cup soft goat cheese, crumbled

3/4 cup walnuts, toasted and coarsely chopped

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