- 1 tablespoon coarse-grain mustard
- 2 tablespoons minced shallot
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white-wine vinegar
- 1/3 cup extra-virgin olive oil
- 4 cups loosely packed mche (lamb's lettuce)
- 2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
- 4 medium radishes, trimmed and thinly sliced
- 3 tablespoons chopped fresh chives
- Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
- Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.