Belgian Endive With Lovage Vinaigrette

• 3 tablespoons sherry wine vinegar
• 1 shallot, minced
• 12 teaspoon Dijon mustard
• 2 tablespoons water
• 6 tablespoons grapeseed oil or 6 tablespoons extra virgin olive oil
• 2 tablespoons fresh lovage, finely chopped (stems and leaves)
• 2 small Belgian endive, each cut lengthwise into 4-6 slices
• 6 cups mixed greens (mezclun)
• 1 small carrot, peeled then shaved

1. VINAIGRETTE: Whisk the ingredients together, except for the oil and lovage in a small, non-reactive bowl.
2. Slowly drizzle in the oil and whisk well.
3. Stir in the fresh lovage.
4. SALAD: Arrange the greens on 6 individual salad plates or a large serving platter.
5. Now garnish with the shaved carrot.
6. Arrange the endive spears around the greens.
7. Drizzle the vinaigrette on top.
8. *Important tip*: Belgian endive become discolored and bitter when exposed to air.
9. Therefore, prepare the salad {just} before serving.
10. NOTE: If preparing the vinaigrette ahead of time, be sure to whisk well before pouring.

sherry wine vinegar, shallot, mustard, water, grapeseed oil, fresh lovage, endive, mixed greens, carrot

Taken from www.food.com/recipe/belgian-endive-with-lovage-vinaigrette-162871 (may not work)