Red and White Endive Salad

recipe from Epicurious

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

Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.

Just before serving, add endives and herbs, tossing to coat.

Cook's note: Endives can be washed and dried 1 day ahead and chilled in sealed bags lined with paper towels.

Related Recipe: New England Crab Rolls