Salade Aux Fines Herbes With Camembert

• 2 teaspoons Champagne vinegar
• 1/2 tablespoon minced shallot
• 1/2 teaspoon whole-grain mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons mild olive oil
• 4 cups loosely packed mache (lambs' lettuce; 1 to 2 oz), trimmed
• 2 Belgian endives, cut crosswise into 1/8-inch-thick slices
• 4 cups torn Boston lettuce (from 1 small head)
• 1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon
• 1 tablespoon finely chopped fresh chives
• Accompaniments: Camembert cheese at room temperature and sliced baguette

1. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
2. Toss salad greens and herbs with dressing in a large bowl.

vinegar, shallot, wholegrain mustard, salt, black pepper, olive oil, mache, belgian endives, boston lettuce, chervil, fresh chives, camembert cheese

Taken from www.epicurious.com/recipes/food/views/salade-aux-fines-herbes-with-camembert-230445 (may not work)