Ingredients
- 3 heads of belgian endives
- 1 onion (red)
- 1/2 beets (raw)
- 20 gr parsley (finely chopped)
- 16 ml vegetable oil
- 5 ml dijon mustard
- 5 ml wine vinegar (red)
Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 7. 0.41666666666667.
