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3 large beets
Olive oil
1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
2 tablespoons walnut or olive oil
2 heads Belgian endive
1 head radicchio
1 large Granny Smith apple, thinly sliced
1/2 cup walnut halves, toasted
1/4 cup crumbled Roquefort cheese
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1st Keep
 summergirl
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Delma
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