Ingredients

• 6 Belgian endives (about 1 1/2 pounds)
• 2 tablespoons red-wine vinegar
• 2 tablespoons chopped chives
• 1 teaspoon Dijon mustard
• 3 tablespoons vegetable oil
• 2 tablespoons walnut oil

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Instructions

1. Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl.
2. Whisk together vinegar, chives, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper 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.