Recipe for Salad of Chicory, Beets, Etc. 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
6 med -size beets
2 x Full heads chicory (curly endive)
8 oz Walnuts
2 tsp Dijon mustard
1 tsp Pomery mustard
2 tsp Chopped tarragon
1/2 tsp Minced garlic
Salt & pepper
1/4 cup White wine vinegar
Instructions:
Instructions: 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

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