Can be prepared in 45 minutes or less.

Ingredients

　　2 teaspoon Sherry vinegar (available at specialty foods shops and supermarkets)

　　1 teaspoon Dijon-style mustard

　　1/4 teaspoon sugar

　　1 teaspoon water

　　3 tablespoons olive oil

　　1 bunch of chicory, rinsed, spun dry, and torn into pieces (about 4 cups packed)

　　1/2 cup coarsely grated carrot

　　In a bowl whisk together the vinegar, the mustard, the sugar, the water, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the chicory and the carrot and toss the salad well.