Endive, Mache, and Radish Salad with Champagne Vinaigrette

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

1. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl.
2. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
3. Toss together endive, mache, and radishes in a large bowl, then drizzle with dressing and toss gently to coat.
4. Serve immediately.

vinegar, shallot, dijon mustard, salt, black pepper, extravirgin olive oil, fresh chives, endive, mache, radishes

Taken from www.epicurious.com/recipes/food/views/endive-mache-and-radish-salad-with-champagne-vinaigrette-105895 (may not work)