Recipe - Salad Of Mache And Beets

2 tablespoon Shallots, finely chopped
2 tablespoon RedWine Vinegar
2 tablespoon Cranberry Juice Cocktail, or
water
1 tablespoon WholeGrain Mustard
2 tablespoon Extrac Vigin Olive Oil
Salt And Pepper, to taste
6 small Cooked Beets, Peeled, cut
into thin sticks
1 HardCooked Egg, peeled
9 cup Mache (Lamb's Lettuce), or
Boston Lettuce

In small bowl, whisk together shallots, vinegar, cranberry juice or water,
and mustard. Slowly whisk in olive oil. Season to teaste with salt and
pepper. Pour half of the dressing into a separate bowl and set aside.
Marinate beets in the remaining dressing for at least 1 hour and up to 6
hours.

Just before serving, use a rubber spatula to pres egg through a coarse
strainer into a small bowl. Toss the reserved dressing with the lettuce.
Arange on 6 salad plates. Divide the marinated beets over the lettuce and
gardnish with some of the sieved egg and black pepper.

NOTES : Copied from March/April Eating Well magazine
Recipe by: Lori Varela lvarela@INSPIRE.OSPI.WEDNET.EDU Posted to EATL
Digest by shade liveoak@POLARIS.NET on Jul 5, 1997