Red-Leaf Lettuce, Curly Endive, and Cashew Salad
- 2 cups curly endive (chicory)
- 1 ½ teaspoons white-wine vinegar
- 4 cups torn red-leaf lettuce
- 2 tablespoons olive oil
- 2 teaspoons Dijon-style mustard
- 2 tablespoons roasted cashews
In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified. Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.