Charred Tricolore Salad

• 3 large heads radicchio, cored and quartered
• 3 large endives, halved lengthwise
• 1 recipe Balsamic Vinaigrette (see below)
• 1/4 cup fresh oregano leaves, finely chopped
• 1 bunch arugula
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 14 cup extra virgin olive oil
• salt and pepper to taste

1. Whisk the mustard and the vinegar together in a mixing bowl.
2. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens.
3. Then in a steady stream, whisk in the remaining oil.
4. Season with salt and pepper to taste.
5. If desired, you can thin the vinaigrette by whisking in a few drops of water.
6. Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium.
7. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl.
8. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano.
9. Toss to coat.

heads radicchio, endives, recipe balsamic vinaigrette, fresh oregano, arugula, mustard, balsamic vinegar, extra virgin olive oil, salt

Taken from www.foodnetwork.com/recipes/charred-tricolore-salad-recipe.html (may not work)