Treviso, Walnut, and Gruyère Salad
['1/4 cup white wine vinegar', '1 teaspoon Dijon mustard', '1/3 cup olive oil', 'Coarse kosher salt', '1 pound Treviso (about two 8-ounce heads)', '4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)', '1/4 cup chopped fresh chives', '1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)', '1 cup walnut halves', 'toasted']
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.
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