So fresh, so clean
1 1/2 T. White-Wine Vinegar
2 t. Shallots, finely chopped
1/2 t. Dijon Mustard
1/4 t. Salt
1/8 t. Pepper
1/4 C. Extra-virgin Olive Oil
1 lb. Endives, cut into bite-size pieces
1 1/2 T. Flat Parsley, finely chopped
4 Green Onions, chopped
Whisk together vinegar, shallots, mustard, salt, and 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. And you're done!