Endive and Chicory Salad with Grainy Mustard Vinaigrette

ingredients

• 1/2 garlic clove
• 1/2 teaspoon salt
• 1 tablespoon coarse-grain mustard
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 2 medium Belgian endives (1 1/4 cups), sliced crosswise 0.5 inch thick
• 1/2 pound chicory (French curly endive, 1 head), tough outer leaves discarded and remaining leaves torn into 2 inch pieces (about 2 1/4 quarts)

directions

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.

Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss greens with vinaigrette.

Cooks' notes:

Vinaigrette can be made 1 day ahead and chilled, covered. Whisk just before using.

Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.