Endive with Beets, Walnuts & Parmesan
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.
1 cup Roasted Walnuts
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.