2 tablespoons white wine vinegar |
2 tablespoons whole grain dijon mustard |
2 tablespoons minced shallot |
1 garlic clove, minced |
1/4 cup extra-virgin olive oil |
6 cups frisée, torn into bite-size pieces |
2 cups torn radicchio leaves |
2 large heads of belgian endive, cut crosswise into 1/2-inch strips |
2 tablespoons chopped fresh chives |
2 tablespoons coarsely chopped fresh cilantro |
2 tablespoons fresh tarragon leaves |
