Ingredients

• 2 tablespoons Champagne vinegar
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh chives
• 1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
• 8 ounces mâche (lamb's lettuce), trimmed (8 cups)
• 1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise

Instructions

1. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
2. Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.