Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts

• 1 tablespoon fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/3 cup olive oil
• 6 cups shredded radicchio (about 3/4 pound)
• 2 cups thinly sliced fennel bulb
• 1/2 cup walnuts, toasted, cooled, and chopped
• 2/3 cup crumbled Roquefort (about 3 ounces)
• 6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

1. In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing.
3. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

lemon juice, whitewine vinegar, mustard, olive oil, shredded radicchio, fennel bulb, walnuts, arugula

Taken from www.epicurious.com/recipes/food/views/radicchio-fennel-and-arugula-salad-with-roquefort-and-walnuts-10695 (may not work)