Ingredients
2 teaspoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 endive, trimmed and sliced crosswise 1/2 inch thick
6 ounces frisee, torn into bite-size pieces
1 stalk celery, sliced 1/8 inch thick
1 tablespoon chopped fresh tarragon
1/4 cup fresh chives, cut into 1-inch lengths
Preparation
In a small bowl, whisk together the white-wine vinegar and Dijon mustard. While whisking, very slowly pour in olive oil until well combined. Season with salt and pepper.
In a medium bowl, combine the endive, frisee, celery, tarragon, and chives. Drizzle the dressing over the salad; toss to combine.
