Endive and Beet Salad with Walnut-Tarragon Vinaigrette

502_endive_beet_salad

Course Salads

Ingredients in this Recipe

1 clove garlic, finely chopped
1/2 teaspoon salt
2 tablespoons chopped walnuts
2 tablespoons tarragon vinegar
2 tablespoons walnut oil
2 to 3 cooked beets, peeled and sliced
4 Belgian endives, cut into bite size pieces
Ground black pepper to taste

Recipe Preparation

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