Instructions: To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.

To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender.

Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.

To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.

Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.

Serve with Gallo of Sonoma Chardonnay

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