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

 

Preparation

Whisk vinegar, mustard, shallot, and garlic in small bowl.

Gradually whisk in oil.

Season dressing with salt and pepper.

Toss frisée and all remaining ingredients in large bowl.

Add dressing; toss to coat. Season with salt and pepper.

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