Endive and Marinated Beet Salad

Ingredients

• Dressing

  • 1 shallot, chopped
  • 1/4 cup (60 ml) olive oil
  • 1 tbsp (15 ml) Dijon mustard
  • 2 tsp (10 ml) lemon juice
  • 1 tsp (5 ml) honey

• Salad

  • 2 cups (70 g) curly-leaf chicory (see note)
  • 3 white endives, leaves separated and cut in half
  • 1 1/2 cups (330 g) marinated mini beets, halved or marinated red beets, sliced into thin wedges
  • 1/2 cup (65 g) marinated pearl onions, halved
  • 1 cup (30 g) watercress or arugula