Ingredients:
- Dressing:
- 3 tablespoons minced shallot (from 1 medium shallot)
- 1 teaspoon Dijon mustard
- 4 tablespoons red wine vinegar
- Pinch of sugar
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- Salad:
- 8 cups mixed greens such as arugula and exiguous one lettuce
- 2 Belgian endives, chopped
- 1 cup herbs such as basil, chervil, chives, mint, parsley and tarragon, all coarsely chopped