1. 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 frisee, 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.