Radicchio or Asian Greens Salad With Golden Beets and Walnuts

• 1 tablespoon sherry vinegar or fresh lemon juice
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1/2 to 1 teaspoon Dijon mustard (to taste)
• 1 very small garlic clove, pureed
• 2 tablespoons grapeseed oil
• 2 tablespoons walnut oil
• Freshly ground pepper
• 4 small golden beets, roasted, peeled and cut in wedges
• 1 large or 2 small radicchio, or 5 cups Asian salad mix (5 ounces)
• 2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
• 4 to 6 white or cremini mushrooms, sliced (optional)
• 2 teaspoons minced fresh tarragon
• 2 teaspoons minced chives

1. Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well.
2. Whisk in the grapeseed oil and the walnut oil.
3. Add freshly ground pepper to taste.
4. Combine the salad ingredients in a large bowl.
5. Toss with the dressing and serve.

sherry vinegar, balsamic vinegar, salt, mustard, garlic, grapeseed oil, walnut oil, freshly ground pepper, golden beets, radicchio, walnuts, white, tarragon, chives

Taken from cooking.nytimes.com/recipes/12397 (may not work)