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Red and White Endive Salad

['1 1/2 tablespoons white-wine or Champagne vinegar', '2 teaspoons finely chopped shallot', '1/2 teaspoon Dijon mustard', '1/4 cup extra-virgin olive oil (preferably French or mild)', '1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated', '1 1/2 tablespoons finely chopped chervil or flat-leaf parsley', '1 tablespoon finely chopped chives']

Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
Just before serving, add endives and herbs, tossing to coat.

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