- 2 tablespoons Champagne vinegar
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh chives
- 1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
- 8 ounces mâche (lamb's lettuce), trimmed (8 cups)
- 1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
- Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.