Endive and Radicchio Salad

• 3 heads Belgian endive, leaves separated
• 3 cups radicchio, torn
• 1 cup bell pepper, seeded, membrane removed, diced (green or red)
• 34 cup dark raisin
• 12 cup shallot, sliced and cut into crescents (my addition-optional)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried crushed red pepper flakes
• 1 garlic clove, finely minced
• 14 teaspoon salt

1. Salad: Combine the salad ingredients in a large bowl.
2. Toss.
3. Salad Dressing: Combine all the ingredients in a jar fitted with a tight fitting lid.
4. Shake well.
5. Best prepared at least 1 hour in advance.
6. Shake well before pouring.
7. Yield: 1/3 cup.
8. Serve salad with dressing on the side.

endive, radicchio, bell pepper, dark raisin, shallot, extra virgin olive oil, lemon juice, balsamic vinegar, fresh cilantro, red pepper, garlic, salt

Taken from www.food.com/recipe/endive-and-radicchio-salad-200759 (may not work)