Salad Of Chicory, Beets, Etc.

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CATEGORY	CUISINE	TAG	YIELD
Grains	American	Salad	4	Servings

INGREDIENTS

6		Medium-size beets
2		Full heads chicory, curly
		endive
8	oz	Walnuts
2	t	Dijon mustard
1	t	Pomery mustard
2	t	Chopped tarragon
1/2	t	Minced garlic
		Salt & pepper
1/4	c	White wine vinegar
3/4	c	Olive oil

INSTRUCTIONS

Cook, peel, & slice beets. Hold under refrigeration. Thoroughly wash
chicory, break apart into 2-in. segments. Pat dry, refrigerate. Toast
walnuts 10 min. in 350 F oven. Allow to cool,then break up into
smaller pieces. Reserve. In mixing bowl place mustards,
tarragon,garlic,salt,& pepper. Whisk in vinegar combining all
ingredients thoroughly. Slowly whisk in olive oil. Adjust taste w/
additional salt & pepper if necessary. For service,arrange slices of
beets close to outside edge of 9-in. dinner plates. Place chicory on
plates in center. Sprinkle dressing over chicory. Finish by  garnishing
w/ toasted walnuts.  THE TRELLIS  WILLIAMSBURG  STERLING SAUVIGNON
BLANC 1982  From the <Micro Cookbook Collection of American recipes>,
downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 736 Calories From Fat: 667 Total Fat: 77.6g Cholesterol: 0mg Sodium: 33.9mg Potassium: 294.3mg Carbohydrates: 9.3g Fiber: 3.9g Sugar: 1.5g Protein: 9g