| 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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