- 2 tablespoons minced shallot
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup grapeseed oil
- 4 heads Belgian endive, thinly sliced
- 8 ounces large button mushrooms, stemmed, caps cut into matchstick-size strips
- 4 radishes, trimmed, thinly sliced
- 1 tablespoon chopped fresh tarragon
- 4 tablespoons crumbled Roquefort cheese (about 1 1/2 ounces)
- Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
- Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.