Endive, Mâche, and Radish Salad with Champagne Vinaigrette
['2 tablespoons Champagne vinegar', '1 tablespoon finely chopped shallot', '1/4 teaspoon Dijon mustard', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '1 tablespoon finely chopped fresh chives', '1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces', '"8 ounces mâche (lambs lettuce)', 'trimmed (8 cups)"', '1 bunch radishes (1/2 lb)', 'halved lengthwise', 'then thinly sliced crosswise']
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.
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