- 2 teaspoon Sherry vinegar (available at specialty foods shops and supermarkets)
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon sugar
- 1 teaspoon water
- 3 tablespoons olive oil
- 1 bunch of chicory, rinsed, spun dry, and torn into pieces (about 4 cups packed)
- 1/2 cup coarsely grated carrot
- In a bowl whisk together the vinegar, the mustard, the sugar, the water, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the chicory and the carrot and toss the salad well.