Red and White Endive Salad
Ingredients
- 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
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