Endive, burrata, and beet salad with candied walnuts

Step 1/3

• 2 endives
• ½ red beet
• 1 mixed beets
• 2½ g chives
• ½ clove garlic
• ½ tsp Dijon mustard
• ½ tbsp sherry vinegar
• ½ tbsp balsamic vinegar
• 2½ g sugar
• 1½ tbsp olive oil
• ¾ tbsp walnut oil
• flaky sea salt
• pepper

• cutting board
• knife
• bowl (large)
• fine grater
• whisk

Trim the endive ends and separate the leaves, leaving them whole. Cut cooked red beet into small cubes. Peel mixed beets and cut into thin slices. Thinly slice the chives. Peel garlic and grate into a large bowl. Add Dijon mustard, sherry vinegar, balsamic vinegar, and some sugar to the bowl. Season with flaky sea salt and pepper. Whisk together until well combined. Then, whisk in the olive oil and walnut oil. Toss the beets with the dressing and set aside.

Step 2/3

• 50 g sugar
• 30 g walnuts

• frying pan
• parchment paper

Melt remaining sugar and water in a frying pan and let caramelize over medium heat. Once amber in color, add walnuts and toss to combine. Transfer the caramelized walnuts onto a piece of parchment paper and sprinkle with flaky sea salt. Allow to cool completely, then chop.

Step 3/3

• 150 g burrata cheese
• flaky sea salt
• pepper

Arrange the endive and mixed beets on a large plate. Add cubed red beet and place burrata cheese in the center. Top with candied walnuts and chives. Sprinkle with flaky sea salt and pepper. Enjoy!

Enjoy your meal!