Mixed Greens with Fresh Tomato Vinaigrette

• 2 large Belgian endive, cored,leaves separated
• 1 bunch watercress, thick stems discarded
• 1 head butter lettuce or 1 head baby bibb lettuce or 1 head boston lettuce, leaves torn
• 1 bunch arugula, thick stems discarded or 14 lb baby arugula
• salt & freshly ground black pepper
• 3 (1/4 lb) tomatoes, 2 cut into large chunks and 1 peeled,seeded and chopped
• 1 clove garlic, smashed
• 1 tablespoon fresh lemon juice
• 14 cup extra virgin olive oil
• sea salt
• fresh ground pepper

1. Combine the endives, watercress, lettuce and arugula in a large bowl.
2. Add half of the dressing and gently toss to coat.
3. Season with salt and pepper.
4. Serve the salad on plates and drizzle with the remaining vinaigrette.
5. Makes 8 servings.
6. Vinaigrette; In a blender, puree the tomato chunks until smooth.
7. Strain through a fine sieve, pressing hard on the solids.
8. Rinse out the blender and return the tomato juice to it.
9. Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth.
10. Add the chopped tomato and pulse just until chunky.
11. Season with salt and pepper.

endive, butter, arugula, salt, tomatoes, clove garlic, lemon juice, extra virgin olive oil, salt, fresh ground pepper

Taken from www.food.com/recipe/mixed-greens-with-fresh-tomato-vinaigrette-33753 (may not work)