Arugula and Mushroom Salad

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1 tablespoon Dijon mustard

2 tablespoons Champagne vinegar 

1 small shallot, minced 

1 tablespoon finely chopped chives 

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil 

4 cups baby arugula 

2 Belgian endives, thinly sliced 

8 ounces white button mushrooms, sliced