Red and White Endive Salad

Course Appetizers Total Time 15m

Ingredients in this Recipe

1 1/2 tablespoons finely chopped chervil or flat leaf parsley
1 1/2 tablespoons white wine or Champagne vinegar
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2 inch pieces and separated
1 tablespoon finely chopped chives
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil (preferably French or mild)
2 teaspoons finely chopped shallot

See Full Recipe at Epicurious