Ingredients

• 1/4 cup balsamic vinegar
• 1 large garlic clove
• 1 tablespoon whole-grain mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons sugar
• 1/2 cup olive oil
• 1 medium beet, trimmed and peeled
• 3/4 pound escarole, torn into bite-size pieces (10 cups)
• 1/4 pound frisée, torn into bite-size pieces (6 cups)
• 6 ounces radicchio (1 large head), torn into bite-size pieces
• Equipment: an adjustable-blade slicer

Instructions

1. Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
2. Slice beet paper-thin with slicer.
3. Toss greens and beet in a large bowl with enough dressing to coat.