- 5 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar measured
- 1 teaspoon Dijon mustard
- 3 teaspoons chervil
Mix mustard and cider vinegar, drizzle in oil and whisk until thickened, add chopped chervil and season with salt and pepper.
TIP: CHOPPED SALAD IN ENDIVE LEAVES
Finely chop your favorite salad fixings such as peppers, cucumbers, onion, blue cheese and mix with your favorite vinaigrette. Separate endive leaves to equal lengths and fill for hors douevres, right before serving.