Arugula and Radicchio Salad

• 5 ounces arugula
• 4 ounces radicchio
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar

1. Wash, dry and trim stems from arugula.
2. Wash, dry and break radicchio into bite-size pieces.
3. Whisk oil and vinegar together.
4. Stir in arugula and radicchio, mixing to coat leaves well.

arugula, radicchio, olive oil, balsamic vinegar

Taken from cooking.nytimes.com/recipes/7804 (may not work)