Mache, Frisee, and Radish Salad

For vinaigrette
1 tablespoon coarse-grain mustard
2 tablespoons minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white-wine vinegar
1/3 cup extra-virgin olive oil

For salad
4 cups loosely packed mche (lamb’s lettuce)
2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
4 medium radishes, trimmed and thinly sliced
3 tablespoons chopped fresh chives

Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.

Cooks’ notes:
·If the mâche you buy has plugs attached, you’ll need 3 ounces before trimming; if you’re buying loose leaves, you’ll need 1 1/2 ounces.

·Greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with dampened paper towels.

·Vinaigrette can be made 1 day ahead and chilled, covered.

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