Curtis Provencal Dressing

• 5 tablespoons olive oil
• 1 1/2 tablespoons cider vinegar measured
• 1 teaspoon Dijon mustard
• 3 teaspoons chervil

1. Mix mustard and cider vinegar, drizzle in oil and whisk until thickened, add chopped chervil and season with salt and pepper.
2. TIP: CHOPPED SALAD IN ENDIVE LEAVES
3. Finely chop your favorite salad fixings such as peppers, cucumbers, onion, blue cheese and mix with your favorite vinaigrette.
4. Separate endive leaves to equal lengths and fill for hors douevres, right before serving

olive oil, cider vinegar, mustard, chervil

Taken from www.foodnetwork.com/recipes/curtis-provencal-dressing-recipe.html (may not work)