Recipe - Salad Of Chicory Beets Etc.

6 Mediumsize beets
2 Full heads chicory (curly
endive)
8 ounce Walnuts
2 teaspoon Dijon mustard
1 teaspoon Pomery mustard
2 teaspoon Chopped tarragon
One half teaspoon Minced garlic
Salt & pepper
One fourth cup White wine vinegar
Three fourths cup Olive oil

Cook, peel, & slice beets. Hold under refrigeration. Thoroughly wash
chicory, break apart into 2in. 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 9in. 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.