Parsley, Cabbage, and Mushroom Salad

• 1 tablespoon white-wine vinegar
• 1 teaspoon coarse-grain Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1/2 pound thinly sliced cabbage (4 cups)
• 1/4 pound Bibb lettuce (2 to 3 heads), leaves separated and torn if large
• 1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups)
• 4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch)
• 1 tablespoon finely chopped fresh chives

1. Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
2. Add remaining ingredients and toss just before serving.

whitewine vinegar, coarsegrain, salt, sugar, black pepper, extravirgin olive oil, cabbage, bibb, mushrooms, parsley, fresh chives

Taken from www.epicurious.com/recipes/food/views/parsley-cabbage-and-mushroom-salad-109300 (may not work)