Ingredients
1 tablespoon minced shallot
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
3/4 pound baby spinach
3/4 pound Belgian endive, sliced crosswise 1/2 inch thick
Preparation
In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.
