Grape, Arugula, Endive, and Roquefort Salad

• 1/4 cup red-wine vinegar
• 1 teaspoon Dijon-style mustard
• 3/4 cup olive oil
• 1 bunch of arugula, stems discarded, washed well, and spun dry
• 1 Belgian endive, trimmed and cut lengthwise into julienne strips
• 1 bunch of watercress, coarse stems discarded, rinsed, and spun dry
• 1/2 pound large black grapes, halved and seeded
• 1/4 pound Roquefort, crumbled

1. In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste.
2. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
3. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens.
4. Drizzle the dressing over the salads.

redwine vinegar, mustard, olive oil, arugula, endive, black grapes

Taken from www.epicurious.com/recipes/food/views/grape-arugula-endive-and-roquefort-salad-12843 (may not work)