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| 6 | Medium-size beets |
| 2 | Full heads chicory (curly endive) |
| 8 x ca. 30 g | Walnuts |
| 2 Teelöffel | dijon mustard |
| 1 Teelöffel | Pomery mustard |
| 2 Teelöffel | tarragon chopped |
| 1/2 Teelöffel | garlic minced |
| | salt |
| | pepper |
| 1/4 Tasse | white wine vinegar |
| 3/4 Tasse | olive oil |
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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, http://www. Erols. Com/hosey.
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