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Categories:
sherry vinegar balsamic vinegar salt mustard garlic grapeseed oil walnut oil freshly ground pepper golden beets radicchio walnuts white tarragon chives
Viewed: 27 - Published at: 6 years agoIngredients
- 1 tablespoon sherry vinegar or fresh lemon juice
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1/2 to 1 teaspoon Dijon mustard (to taste)
- 1 very small garlic clove, pureed
- 2 tablespoons grapeseed oil
- 2 tablespoons walnut oil
- Freshly ground pepper
- 4 small golden beets, roasted, peeled and cut in wedges
- 1 large or 2 small radicchio, or 5 cups Asian salad mix (5 ounces)
- 2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
- 4 to 6 white or cremini mushrooms, sliced (optional)
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced chives
Method
- Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well.
- Whisk in the grapeseed oil and the walnut oil.
- Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl.
- Toss with the dressing and serve.
