Active Time

　　15 min

　　Total Time

　　15 min

　　This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Ingredients

　　1 1/2 tablespoons white-wine or Champagne vinegar

　　2 teaspoons finely chopped shallot

　　1/2 teaspoon Dijon mustard

　　1/4 cup extra-virgin olive oil (preferably French or mild)

　　1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated

　　1 1/2 tablespoons finely chopped chervil or flat-leaf parsley

　　1 tablespoon finely chopped chives

Step 1

Step 2

　　Cooks' note:

　　Endives can be washed and dried 1 day ahead and chilled in sealed bags lined with paper towels.