To make the dressing, in a bowl whisk together the mayonnaise, sour cream, oil and lemon juice. Add the dill and salt, and whisk to combine.
In a large bowl, combine the spinach and shallots and toss with enough dressing to coat. Divide the spinach among 4 plates. Alternately arrange the endive spears and apple wedges around the outside edges of the plates. Place the beets and eggs in the center of the greens. Drizzle the remaining dressing over the salad to lightly coat. Sprinkle with the pine nuts and serve.
Yield: 4 servings