INGREDIENTS
3
Belgian endives, small
6
Carrots
2 lb
Red and golden beets
1 1/2 tsp
Tarragon, leaves
1
Salt and freshly ground pepper, Coarse
3 tbsp
Olive oil, extra-virgin
1 1/2 tsp
Sherry vinegar
1/3 cup
Pecans, toasted
3 tbsp
Orange juice
4 oz
Goat cheese, fresh