Ingredients
1/2
cup mayonnaise
1/2
teaspoon dried tarragon leaves
1/4
cup raspberry-flavored syrup
2
tablespoons white wine vinegar
1
or 2 thin cucumbers, cut into 8 (1 1/2-inch) sections
1
head red leaf lettuce (8 to 16 large leaves)
8
pieces curly endive
1
(3.5-oz.) pkg. fresh enoki mushrooms
8
edible flowers, if desired
Preparation
In small bowl, combine all dressing ingredients; blend well. Set aside.
Hollow out and discard center of each cucumber section, leaving about 1/4 inch around outside. Place 1 cucumber section, cut side down, on each salad plate.
On work surface, layer 1 or 2 lettuce leaves, 1 piece endive and about 1/8 of the mushrooms. Roll and gather lettuce at bottom to enclose endive and mushrooms. Tuck rolled lettuce into 1 cucumber section. Repeat with remaining lettuce, endive, mushrooms and cucumber sections. Garnish with edible flowers. Serve with dressing.
