Belgian Endive Salad

• 4 heads endive
• 1 tablespoon lemon juice
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons vegetable or olive oil
• 2 tablespoons chives, finely chopped
• Salt and pepper to taste

1. Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise.
2. Drop into cold water; this will keep them from turning dark.
3. Drain and pat dry.
4. Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl.
5. Beat rapidly with a wire whisk or a fork.
6. Place endive in salad bowl.
7. Add dressing and chives.
8. Toss and serve.

endive, lemon juice, whitewine vinegar, mustard, vegetable, chives, salt

Taken from cooking.nytimes.com/recipes/9332 (may not work)