- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
Ingredients
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
Directions
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Why Did the Chicken Cross the Road?
