Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl

• 32 each radicchio (bowl-shaped leaves)
• Dressing
• 1/3 cup GREY POUPON Country Dijon Mustard
• 1/3 cup HEINZ Apple Cider Vinegar
• 2/3 cup extra virgin olive oil
• Salad
• 2 qt. baby arugula
• 2 qt. kale, washed, cut into bite-size pieces
• 1 qt. Belgian endive leaves, quartered
• 1 cup red peppers, cut into 1/2-inch-wide strips
• 1 cup yellow squash, cut into 1/2-inch-wide strips
• 1/4 cup walnuts, chopped, toasted

1. Place half the radicchio leaves in single layer in sheet pan.
2. Roast in 350 degrees F convection oven 10 min.
3. or until crisp.
4. Cool.
5. Dressing: Whisk mustard and vinegar until blended.
6. Gradually add oil, whisking constantly until blended.
7. Salad: Combine ingredients.
8. Add Dressing; mix lightly.
9. For each serving: Line 1 roasted radicchio with unroasted radicchio leaf; fill with 1-1/4 cups Salad.

radicchio, dressing, apple cider vinegar, extra virgin olive oil, salad, baby arugula, kale, endive leaves, red peppers, yellow squash, walnuts

Taken from www.kraftrecipes.com/recipes/baby-arugula-kale-endive-salad-in-a-crispy-radicchio-bowl-144582.aspx (may not work)