For subtlety and delicacy, this is one of the best salads. It is marvelous served with the Gougere. Double the recipe to serve 12.

1 pound mushrooms, cleaned and thinly sliced
1/2 cup chopped chives
2 tablespoons minced parsley leaves

Dijon Dressing:
1 egg yolk
1/4 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon sugar

1/2 cup oil
salt and pepper to taste

Place mushrooms, chives and parsley in a bowl. To make the dressing, in a blender or food processor, beat first 4 ingredients for 15 seconds. Slowly, with motor running, drizzle in the oil, until dressing is creamy and oil is thoroughly incorporated. Stir in seasonings. Toss dressing to taste over the mushrooms until they are nicely coated. Serve on a bed of red-leaf or butter lettuce. (Unused dressing can be stored in the refrigerator for 1 week.) Yields about 1 cup dressing. Serves 6.

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