- 1 1/2 tablespoons white-wine or Champagne vinegar
- 2 teaspoons finely chopped shallot
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil (preferably French or mild)
- 1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
- 1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
- 1 tablespoon finely chopped chives
- Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
- Just before serving, add endives and herbs, tossing to coat.