Endive, Mâche, and Radish Salad with Champagne Vinaigrette

Name: Endive, Mâche, and Radish Salad with Champagne Vinaigrette
Yield: 4 servings
Ingredients: 1 2 tablespoons Champagne vinegar; 1 1 tablespoon finely chopped shallot; 1 1/4 teaspoon Dijon mustard; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1/3 cup extra-virgin olive oil; 1 1 tablespoon finely chopped fresh chives; 1 1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces; 1 "8 ounces mâche (lambs lettuce); 1 trimmed (8 cups)"; 1 1 bunch radishes (1/2 lb); 1 halved lengthwise; 1 then thinly sliced crosswise

From the kitchen of Carly

Crisp endive and delicate mâche meet peppery radishes in this sophisticated salad. A silky Champagne vinaigrette, brightened by shallot and fresh chives, coats everything without weighing it down. Light, elegant, and genuinely craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons Champagne vinegar
11 tablespoon finely chopped shallot
11/4 teaspoon Dijon mustard
11/2 teaspoon salt
11/4 teaspoon black pepper
11/3 cup extra-virgin olive oil
11 tablespoon finely chopped fresh chives
11 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
1"8 ounces mâche (lambs lettuce)
1trimmed (8 cups)"
11 bunch radishes (1/2 lb)
1halved lengthwise
1then thinly sliced crosswise

Instructions

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.
Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.