- 1/2 teaspoon Dijon-style mustard
- 1 tablespoon red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 cups torn soft-leafed lettuce, rinsed and spun dry
- 3 radishes, trimmed and sliced thin
- 2 mushrooms, sliced thin
- 1 large Belgian endive, trimmed and cut crosswise into 1/4-inch slices
- 1 tablespoon minced fresh parsley leaves
- In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.