Beet & Burrata Endive Salad
For the dressing:
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 shallot, finely diced
1 garlic clove, minced
3-4 tablespoons extra virgin olive oil
freshly ground black pepper
For the salad:
4 endives, leaves separated
4 roasted beets, peeled and quartered
1/4 cup candied pecans
2 tablespoons finely chopped chives
Make the dressing by whisking together the Sherry vinegar, Dijon mustard, shallot, garlic, olive oil, salt and pepper in a small bowl. Adjust seasoning to taste. This can be done in advance.
Trim the endive leaves and scatter on a platter. Arrange the beets on top of the endive. Break apart the burrata and drop in mounds over the vegetables. Whisk the dressing and drizzle by the spoonful on top, using as little or as much as you desire. Top with pecans and chives and serve.