6 sm. beets, cooked, peeled and halved
Mustard Vinaigrette
4 cups little lettuces
6 hard cooked eggs, peeled and halved
1/4 c. fresh chives, chopped
Salt and freshly ground pepper

Dress beets with 1/2 the Vinaigrette, then arrange lettuces, eggs, beets and chives in a large bowl or platter. Drizzle the remaining Vinaigrette over the salad. Season with salt and pepper.

MUSTARD VINAIGRETTE:

1/2 c. olive oil
1 tbsp. Dijon mustard
1 tsp. honey
1 to 2 tbsp red wine vinegar
Salt and freshly ground pepper

Whisk all ingredients together (in order) and serve over salad. Serves 6.