Endive and Chicory Salad with Grainy Mustard Vinaigrette
['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)']
Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss greens with vinaigrette.
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