INFUSED BEET, PEAR, & ENDIVE SALAD

By Chef Josh

INGREDIENTS

1/4 cup apple cider or fresh juice

1 tablespoon Dijon mustard

1 tablespoon of salad oil/Infused oil

1 tablespoon apple cider vinegar

1/2 teaspoon salt 1/4 teaspoon pepper

1 lb beets- (3-4 medium size), boiled, peeled and diced

1 lb Bartlett Pears (2-3 pears) peeled and diced

2 heads of Belgian endive, washed and separated

3 tablespoons toasted pistachio, crushed

4 oz crumbled gorgonzola cheese

DIRECTIONS

In a large bowl, whisk together the apple cider, oil, mustard, vinegar, salt and pepper to make the dressing.

Add the cooked beet, pear and cheese, then toss to combine and spoon onto endive

Sprinkle the chopped pistachio on top.