Prep: 15 minutes
Makes: 8 to 10 servings
3 tablespoons sherry vinegar
3 tablespoons whole-grain mustard
1/4 cup olive oil
2 tablespoons honey (warm briefly to make measuring easier)
1 large head escarole, leaves separated and torn
1 large head frisee or 2 heads Belgian endive, leaves separated and torn
1 large (or 2 small) head(s) radicchio, leaves separated and torn
1/4 cup snipped fresh chives
Kosher salt and freshly ground pepper
1. Whisk: In a small bowl, whisk together vinegar, mustard, oil and honey.
2. Toss: In a large salad bowl, toss together escarole, frisee, radicchio and chives.
3. Dress: Drizzle greens with dressing to taste. Season with salt and pepper. Toss.
Provenance: Inspired by Bon Appetit.