Prep Time
15 min
Yields
4 servings
Baby arugula, endive and mushrooms are tossed in a homemade Champagne vinaigrette.
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ingredients
1
tbsp Dijon mustard
2
tbsp Champagne vinegar
1
small shallot, minced
1
tbsp finely chopped chives
Kosher salt and freshly ground black pepper
¼
cup extra-virgin olive oil
4
cups baby arugula
2
Belgian endives, thinly sliced
8
ounce white button mushrooms, sliced
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directions
Step 1
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.
Step 2
Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.