Bittersweet Salad

• 1 bunch dandelion leaves, baby mustard greens, arugula or watercress
• 1 head radicchio
• 2 Belgian endives
• 2 tablespoons fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 7 tablespoons balsamic vinegar
• 4 tablespoons shavings of Parmesan cheese
• Freshly ground black pepper

1. Rinse and dry the dandelion, mustard greens, arugula or watercress.
2. Remove and discard all heavy stems.
3. Place the greens in a salad bowl.
4. Pull apart the leaves from the head of radicchio and tear them into bite-size pieces.
5. Add to the salad bowl.
6. Slice the endive horizontally about one-half inch thick and add the slices to the bowl, breaking them up.
7. Add the mint leaves.
8. Beat oil and vinegar together, pour over salad ingredients and toss.
9. Divide salad among four plates and scatter cheese over the top of each.
10. Season with pepper and serve.

dandelion, head radicchio, endives, mint leaves, extravirgin olive oil, balsamic vinegar, shavings of parmesan cheese, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6990 (may not work)