2 tbsp (30 ml) olive oil

1 tbsp (15 ml) white wine vinegar

1 tsp (5 ml) Dijon mustard

In a bowl, combine all the vinaigrette ingredients. Season with salt and pepper.

Remove the core of the endive. Thinly slice lengthwise.

Thinly slice the celery on the bias.

In a bowl, combine the vegetables and the vinaigrette. Adjust the seasoning and serve.

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