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Recipe Summary

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Ingredients

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Directions

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  • 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.

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