Yuletide Tossed Salad

• two 1-pound jars whole beets, drained
• 3 tablespoons red-wine vinegar
• 2 tablespoons balsamic vinegar
• 1 teaspoon Pernod
• 1/2 cup olive oil
• 9 cups loosely packed torn red-leaf lettuce, rinsed and spun dry
• 9 cups loosely packed torn chicory (curly endive) leaves, rinsed and spun dry

1. With a small melon-ball cutter scoop the beets into balls.
2. In a small bowl combine the beets well with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight.
3. With a slotted spoon transfer the beets to a large serving bowl.
4. To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream whisking, and whisk the dressing until it is emulsified.
5. To the beets add the lettuce and the chicory, add the dressing , and toss the salad.

beets, redwine vinegar, balsamic vinegar, pernod, olive oil

Taken from www.epicurious.com/recipes/food/views/yuletide-tossed-salad-10920 (may not work)