In a large serving bowl, whisk together 1 tablespoon tarragon vinegar, 1/8 teaspoon each of salt and pepper, 1 teaspoon Dijon mustard, 3 tablespoons extra-virgin olive oil, 1 tablespoon snipped chives and 1 teaspoon chopped fresh tarragon. Add 2 cups each frisee, watercress, sliced endive and sliced radicchio. Toss to evenly coat with dressing and season with 1/8 teaspoon salt. Top with 3 tablespoon toasted pine nuts.
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