Mâche with Beets and Walnuts

(from the New Basics Cookbook)
2 portions

1/4 cup coarsely chopped walnuts
6 small beets
1/4 cup of walnut oil
1 tablespoon of tarragon vinegar
1 tablespoon of snipped chives
1 teaspoon of Dijon mustard
1/4 teaspoon of sugar
1/4 teaspoon of salt
Freshly ground black pepper
Mâche ( 1 cup of leaves or 4 small bunches)
1 small Belgian endive, julienned lengthwise

Preheat oven to 350. Spread the walnuts in a small baking pan.Toast nuts until slightly browned (3 – 5 minutes).

Place beets in small saucepan, cover with water . Bring to boil, reduce heat and simmer until tender. Rinse in cold water and slip off skins.

In a smal bowl whisk together the oil, vinegar, chives,mustard, sugar,salt and pepper.  Stir in beets and walnuts.

Arrange the mâche leaves on two salad plates and top with endive. Lightly dress each salad with the walnut  vinaigrette, and spoon on walnuts and beets.