Green Salad With Gorgonzola Fritters

• 2 cups arugula leaves, loosely packed
• 2 cups lamb's lettuce, loosely packed
• 2 cups Belgian endive, trimmed and cut lengthwise into slender julienne strips
• 2 cups radicchio leaves cut into bite-size pieces
• 1 teaspoon Dijon-style mustard
• 2 teaspoons finely chopped shallots
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon red-wine vinegar
• 1/4 cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 12 hot, freshly cooked Gorgonzola fritters (see recipe)

1. Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
2. Put mustard in a small mixing bowl.
3. Add shallots, basil and red-wine vinegar.
4. Stir with a whisk while adding oil gradually.
5. Add salt and pepper.
6. Pour salad dressing over the greens and toss.
7. Divide greens into 6 equal portions and serve on salad plates.
8. Arrange two Gorgonzola fritters on each.

arugula, endive, radicchio, mustard, shallots, fresh basil, redwine vinegar, olive oil, salt, freshly ground pepper, fritters

Taken from cooking.nytimes.com/recipes/3083 (may not work)