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| 1/2 Tasse | mayonnaise |
| 1/2 Teelöffel | Dried tarragon leaves |
| 1/4 Tasse | Raspberry-flavored syrup |
| 2 Esslöffel | white wine vinegar |
| 1 | Or 2 thin cucumbers, cut into 8 (1 1/2 inch)sections |
| 1 | Head red or green leaf lettuce (8 to 16 large leaves) |
| 1 Tasse | Baby salad greens |
| 1 | 3.5 ounce package fresh enoki mushrooms |
| 8 | Edible flowers, if desired |
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In small bowl, combine all dressing ingredients; blend well. Set aside.
Hollow out and discard center of each cucumber section, leaving about 1/4 inch around outside. Place 1 cucumber section, cut side down, on each salad plate.
On work surface, layer 1 or 2 lettuce leaves, 1 piece endive and about 1/8 of the mushrooms. Roll and gather lettuce at bottom to enclose endive and mushrooms. Tuck rolled lettuce into 1 cucumber section. Repeat with remaining lettuce, endive, mushrooms and cucumber sections. Garnish with edible flowers. Serve with dressing. Yield: 8 salads Typed in MMformat by cjhartlin. Msn@attcanada. Net
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