Walnut vinaigrette goes well with bitter greens like radicchio and pungent Asian greens. Both work beautifully here. Serves 4

For the dressing:
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, puréed
2 tablespoons grapeseed oil
2 tablespoons walnut oil
Freshly ground pepper

For the salad:
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. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.

2. Combine the salad ingredients in a large bowl. Toss with the dressing and serve. 


Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can make the dressing several hours ahead.  Martha Rose Shulman is the author of The Very Best of Recipes for Health.