SaladWash and dry all of the salad leaves.
Pile them into a large salad bowl.
Add all the sliced and shaved vegetables and mushrooms.
Just before serving, add enough of the vinaigrette to coat the leaves well and toss thoroughly.
Place an equal portion on each of 4 salad plates.
Sprinkle with those chives!White wine-Dijon vinaigretteCombine the vinegar and mustard in a small mixing bowl.
Add enough salt and pepper to dust the surface lightly and whisk to combine.
Whisking constantly, add the oil in a thin stream, beating until well emulsified.
Taste and adjust the seasonings with more salt and pepper if necessary.
You can also add tablespoon of chives or a squeeze of lemon juice to this dressing.