Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 4 to 6 servings

　　3 Belgian endives

　　1/4 lb radicchio

　　1 tablespoon Dijon mustard

　　1 tablespoon Sherry vinegar

　　1/2 teaspoon sugar

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　3 tablespoons grapeseed or canola oil

　　1 teaspoon Asian sesame oil

　　2 scallions, finely chopped (1/4 cup)

　　1 tablespoon sesame seeds, toasted

　　1 teaspoon black sesame seeds (optional)

　　

Step 1

Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.

　　

Step 2

Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.

　　

Step 3

Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.

　　

Step 4

Add endives, radicchio, scallions, and sesame seeds and toss until coated well.