Salad of chicory, beets, etc.
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .