Boston Lettuce and Endive Salad

• 2 large heads Belgian endive
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons canola or vegetable oil
• 1 head Boston lettuce cleaned, rinsed and patted dry
• 4 tablespoons chopped fresh scallions
• 2 tablespoons chopped fresh chervil or parsley

1. Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds.
2. Drop the pieces into cold water to keep them from turning dark.
3. Drain, spin or pat dry.
4. In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper.
5. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
6. Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing.
7. Serve immediately.

endive, mustard, lemon juice, red wine vinegar, salt, vegetable oil, boston lettuce, fresh scallions, chervil

Taken from cooking.nytimes.com/recipes/12039 (may not work)