Endive, Mache and Radish Salad
with Champagne Vinaigrette
1 ½ pound (6 heads) Belgian endive
8 ounces māche, about 8 cups trimmed
1 bunch (12 pound) radishes
½ cup extra virgin olive oil
1 shallot, peeled and quartered
1 tablespoon Dijon mustard
¼ cup champagne vinegar
½ cup champagne or dry sparkling wine
Chop endive crosswise into 1 inch pieces.
Cut radishes in half and then slice thinly.
Toss endive, māche and radishes together in a large bowl and set aside.
Combine all dressing ingredients in a blender and blend until smooth.
Season with salt and pepper to taste.
Toss dressing into salad and serve immediately.