Tricolor Bitter Greens Salad

• Dressing:
• 1 tablespoon minced shallots
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 teaspoons walnut oil or extravirgin olive oil
• Salad:
• 2 cups trimmed arugula
• 2 cups thinly sliced Belgian endive (about 2 small heads)
• 2 cups thinly sliced radicchio
• 2 tablespoons shaved Parmigiano-Reggiano cheese

1. To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.
2. To prepare salad, combine arugula and 1 tablespoon dressing; toss to coat. Arrange 1/2 cup arugula mixture onto each of 4 salad plates. Combine Belgian endive, radicchio, and remaining dressing; toss to coat. Arrange about 1 cup endive mixture evenly over each serving. Top each serving with 1 1/2 teaspoons cheese. Serve salad immediately.

dressing, shallots, lemon juice, mustard, salt, freshly ground black pepper, walnut oil, salad, arugula, endive, radicchio, cheese

Taken from www.myrecipes.com/recipe/tricolor-bitter-greens-salad (may not work)