Title: Salad of Chicory, Beets, Etc.
Categories: Salad
Yield: 4 Servings

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

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 , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.