1/3 c. champagne vinegar or white wine vinegar
3 tbsp. minced shallots
3 tbsp. minced fresh chives or green onion tops
1 tsp. dried pink peppercorns, coarsely chopped
1 c. canola oil
1 head curly endive, torn into bite-size pieces
1 head butter lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
2 bunches arugula

Whisk first 4 ingredients in small bowl. Gradually whisk in canola oil. Season dressing to taste with salt. Place greens in large bowl. Toss with enough dressing to season to taste. Preparation time: 20 minutes. Serves: 10.