Chicory and Mustard Salad

• 1 tablespoon sherry or cider vinegar
• 1 scant tablespoon Dijon mustard
• 2

To make the dressing, use a fork to whisk the vinegar, mustard, a fat pinch of salt and crème fraîche together in a little bowl or jug and, whisking still, very slowly pour in the olive oil so that you have a smooth, thick, emulsified dressing. I like this with punch. You may prefer a different balance. As with all cooking, do it a few times until you have exactly what you like best.