Mache and Radicchio Salad With Beets and Walnut Vinaigrette

• 1 tablespoon plus 2 teaspoons sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1/2 teaspoon Dijon mustard
• 1 very small garlic clove, pureed
• 4 tablespoons extra virgin olive oil
• 1 tablespoon walnut oil
• 2 medium beets, roasted, peeled and sliced thin in half-moons
• 1 4-ounce (or 5-ounce they vary) bag of mache, rinsed and spun dry
• 1 small radicchio, outer leaves removed, quartered and cut crosswise into thin slivers (chiffonade) (about 2 cups chiffonade)
• 1/4 cup broken walnuts
• 1 tablespoon chopped fresh tarragon (optional)
• 1/2 ounce shaved Parmesan (about 2 tablespoons)

1. Mix together the dressing ingredients.
2. Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
3. In a large salad bowl combine the mache, radicchio, walnuts and tarragon, if using.
4. Toss with the remaining dressing.
5. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

sherry vinegar, balsamic vinegar, salt, mustard, garlic, extra virgin olive oil, walnut oil, beets, radicchio, walnuts, fresh tarragon, parmesan

Taken from cooking.nytimes.com/recipes/1015777 (may not work)