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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