- 1/2 garlic clove
- 1/2 teaspoon salt
- 1 tablespoon coarse-grain mustard
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
- 1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)
- Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
- Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
- Just before serving, toss greens with vinaigrette.