Mâche, Frisée, and Radish Salad with Mustard Vinaigrette
['1 tablespoon coarse-grain mustard', '2 tablespoons minced shallot', '1 teaspoon sugar', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/4 cup white-wine vinegar', '1/3 cup extra-virgin olive oil', '"4 cups loosely packed mche (lambs lettuce)", 2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)', '4 medium radishes, trimmed and thinly sliced', '3 tablespoons chopped fresh chives']
Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.
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