4 heads Belgian endive, root end trimmed 1/2 inch and cut into quarters, lengthwise
2 heads radicchio, washed, core removed and cut into 1-inch julienne
2lbs. golden beets, salt-roasted*, peeled, cooled and cut in matchsticks
1 1/2 cups pecan halves, toasted
Kosher salt and fresh-ground pepper
For the Vinaigrette Dressing:
2 tablespoons Dijon mustard
1 shallot, peeled and chopped finely
3 tablespoons red wine vinegar
1/2 bunch chervil, chopped finely
6 tablespoons extra virgin olive oil
Kosher salt and fresh-ground pepper
Place mustard, shallot, vinegar and chervil in a non-reactive bowl. (link to Cook’s Tips) Mix together until well incorporated and drizzle the olive oil into the mixture while you whisk. Continue until all oil is incorporated.
Season with salt and pepper to taste. Set aside until ready to serve.
To serve:
Place endive and radicchio in a salad bowl. Season with salt and pepper. Pour dressing over greens and toss to coat. Distribute onto 8 chilled salad plates. Garnish with roasted beets and toasted pecans. Serve immediately.