Ingredients
1 shallot, minced
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 heads frisee, trimmed (about 8 cups)
1 head red endive or radicchio di Treviso, sliced lengthwise 1/2 inch thick
3 tablespoons tarragon leaves
3 large eggs, hard-cooked, peeled, and quartered
Preparation
Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.
Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.
