Amish Endive and Beet Salad

• 1 cooked beet, sliced thin
• 4 heads curly endive lettuce, washed
• 2 teaspoons parsley, chopped fine
• 2 teaspoons tarragon, chopped fine
• 2 teaspoons chervil, chopped fine
• 14 teaspoon salt
• 18 teaspoon black pepper, fresh ground
• 3 tablespoons olive oil
• 1 12 tablespoons wine vinegar

1. Wash endive, keeping heads intact.
2. Shake well and dry thoroughly with towel.
3. Cut endive into quaters lengthwise, then into pieces about 2 inches long.
4. Place in a wooden salad bowl.
5. Add beets, sprinkle with parsley, tarragon, and chervil.
6. Season salad with salt and pepper.
7. Pour olive oil over salad.
8. Toss to coat.
9. Add wine vinegar and mix well
10. Serve immediately.

thin, endive lettuce, parsley, tarragon, chervil, salt, black pepper, olive oil, wine vinegar

Taken from www.food.com/recipe/amish-endive-and-beet-salad-435297 (may not work)