Endive with Beets, Walnuts & Parmesan

Dressing

5 tbsp rice vinegar

1/2 c. oil (canola or sunflower)

2 tbsp Dijon mustard

1 garlic clove, crushed

Combine all ingredients in bowl and whisk together until emulsified.

Salad

1 cup Roasted Walnuts

2-3 beets

6 California endives

1 cup parmesan

Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut beets into small pieces . Separate endive heads into single leaves. Place beets, parmesan and roasted walnuts in each leaf and drizzle with dressing.