Yield: 4 Servings
|2||Full heads chicory (curly endive)|
|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.
STERLING SAUVIGNON BLANC 1982
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .