Salad of chicory, beets, etc.

Yield: 4 Servings

Measure Ingredient
6 Medium-size beets
2 Full heads chicory (curly endive)
8 ounces Walnuts
2 teaspoons Dijon mustard
1 teaspoon Pomery mustard
2 teaspoons Chopped tarragon
½ teaspoon Minced garlic
Salt & pepper
¼ cup White wine vinegar
¾ cup 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.




From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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