Mixed Chicory Salad

• 12-16 oz of bitter salad greens such as escarole, endive, frisée, and radicchio, which have been torn into large pieces 
• 1 1/2 c chopped parsley (optional) 
• 2 tsp Dijon mustard 
• 1 T maple syrup
• 3-4 T fresh lemon juice or white wine vinegar
• 1 small garlic clove, minced (optional)
• 1/3 c olive oil
• Kosher salt and black pepper
• garnishes – chopped roasted hazelnuts, grated parmesan cheese (or Vella Dry Jack if you’re near Sonoma); chopped parsley, freshly ground black pepper

Toss salad greens and parsley together in a large bowl.

To serve, whisk mustard, maple syrup, lemon juice, and garlic together in a small bowl then slowly whisk in olive oil; season with salt and lots of black pepper. Spoon over lettuces, tossing to combine, and serve.