Ingredients

• 2 tablespoons white-wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1/2 lb pickled herring, drained
• 1 (1-lb) jar sliced pickled beets, drained
• 1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
• 2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded

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Instructions

1. Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
2. Arrange herring and beets on a platter and drizzle with half of vinaigrette.
3. Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.