Endive And Beet Salad
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Grated onion||2 Tablespoon|
|Beets/1 can of 8 ounces sliced beets||8 Medium, cooked|
|Belgian endives||8 Small|
|Olive oil/Salad oil||3⁄4 Cup (12 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Dried tarragon||1⁄4 Teaspoon|
|Dijon mustard||1 Tablespoon|
Combine 1/2 cup vinegar, the sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and the onion.
Cut beets into julienne strips and add to marinade.
Separate endives into leaves and arrange around the inside of a deep bowl.
Drain the beets well and mound in center.
Make dressing by combining remaining ingredients in a bowl and beating well.