Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette

• 1 1/2 bunches arugula
• 3 Belgian endives, cut crosswise into thirds and leaves separated
• 2 medium heads radicchio, torn into bite-size pieces
• 1 1/2 tablespoons malt vinegar or Sherry vinegar
• 2 teaspoons Dijon mustard
• 5 tablespoons extra-virgin olive oil
• freshly ground black pepper to taste
• *available at specialty food shops and some supermarkets

1. In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry.
2. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified.
3. Add greens and toss to coat with vinaigrette.
4. Season salad with pepper and toss again.

arugula, endives, heads radicchio, malt vinegar, mustard, extravirgin olive oil, freshly ground black pepper, some supermarkets

Taken from www.epicurious.com/recipes/food/views/arugula-endive-and-radicchio-salad-with-mustard-vinaigrette-11384 (may not work)