To make the salad:
1/4 cup of frozen apple juice concentrate
4 tsp of Dijon mustard
1T of apple cider vinegar
1/4 t salt and 1/4 t pepper
3 medium beets, boiled, peeled and cut into 1/2" chunks
2 large Barlett pears, quatered thinly sliced
2 heads of Belgium endive, thinly sliced crosswise
3T coarsely chopped walnuts
To make the dressing: In a large bowl, whisk together the apple juice concentrate, mustard, vinegar, salt and pepper.
Add the cooked beets, the pears and endives, and toss to combine.
Sprinkle the walnuts on top