Ingredients

• 1/2 garlic clove
• 1/2 teaspoon salt
• 1 tablespoon coarse-grain mustard
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
• 1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Instructions

1. Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
2. Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
3. Just before serving, toss greens with vinaigrette.