2 tablespoons minced shallot
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 cup olive oil
4 heads Belgian endive, thinly sliced
8 ounces large button mushrooms, stemmed, caps cut into matchstick-size strips
4 radishes, trimmed, thinly sliced
1 tablespoon chopped fresh tarragon
4 tablespoons crumbled Roquefort cheese (about 1 1/2 ounces)
Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.
Makes 4 servings.