| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Salad | 4 | Servings |
INGREDIENTS
| 6 | Medium-size beets | |
| 2 | Full heads chicory (curly endive) | |
| 8 | oz | Walnuts |
| 2 | ts | Dijon mustard |
| 1 | ts | Pomery mustard |
| 2 | ts | Chopped tarragon |
| 1/2 | ts | 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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