8 Servings 5 min Cook
6 Head Endive
3 Tbsp Vegetable Oil
2 Tbsp Red Wine Vinegar
2 Tbsp chopped Chives
2 Tbsp Walnut Oil
1 Tsp Dijon Mustard
Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl.
Whisk together vinegar, chives, and mustard in a bowl, then whisk in oils in a slow stream until emulsified.
Toss endive with enough vinaigrette to lightly coat.
Season with salt and pepper.
