Salad of beet greens with walnuts Recipe - Los Angeles Times
Here in Southern California, it's funny to think of winter greens as even having a season. Stroll the produce aisle of your local supermarket pretty much year-round, and you can find vibrant bunches...
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Ingredients
- 2 tablespoons Dijon mustard
- 3 tablespoons sherry vinegar
- 1/4 cup walnut oil
- Salt
- freshly ground pepper
- 4 cups beet greens (from about two bunches), cleaned
- 1/2 cup creme fraiche
- 3 tablespoons chopped chives
- 2 tablespoons chopped tarragon
- 2 shallots, very thinly sliced
- 1 cup toasted walnut halves
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