Seasonal Salad with Belgian Endive and Artichokes

Boil the artichoke hearts in plenty of salted boiling water; drain and let cool. Trim and wash the Belgian endive, drain well, cut into strips and transfer to a large salad bowl with the celery, also cut into strips. Add the cooled artichokes, cut in half, and just before serving top the salad with a dressing made by whisking, on a low speed, 1/2 shallot, 1 teaspoon of mustard, 1/2 cup extra-virgin olive oil, salt, pepper and chopped parsley. Toss the salad at the table.