Active Time

　　15 min

　　Total Time

　　15 min

　　Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.

Ingredients

　　1/2 garlic clove

　　1/2 teaspoon salt

　　1 tablespoon coarse-grain mustard

　　1 tablespoon red-wine vinegar

　　1/4 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick

　　1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

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　　Cooks' notes:

　　· Vinaigrette can be made 1 day ahead and chilled, covered. Whisk just before using. · Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.