Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss greens with vinaigrette.
· Vinaigrette can be made 1 day ahead and chilled, covered.
Whisk just before using.· Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.
