Ingredients

3 tablespoons white-wine vinegar

2 tablespoons water

1 tablespoon Dijon mustard

1/4 cup minced shallot

1/2 teaspoon salt

1/4 teaspoon black pepper

6 tablespoons olive oil

For salad

• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
• 1/2 cup pecan halves, halved lengthwise
• 1 teaspoon salt
• 6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
• 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Description

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