In a large serving bowl, whisk together 1 tbsp
tarragon vinegar, 1/8 tsp each salt and pepper,
1 tsp Dijon mustard, 3 tbsp extra-virgin olive oil,
1 tbsp snipped chives and 1 tsp chopped fresh
tarragon. Add 2 cups each frisée, watercress,
sliced endive and sliced radicchio. Toss to
evenly coat with dressing and season with 1/8 tsp
salt. Top with 3 tbsp toasted pine nuts. Serves 4.