Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette Recipe

• 2 x heads Belgian endive
• 1/2 lb spinach washed, stemmed, and spun dry
• 1 head radicchio - (4 to 6 ounce)
• 1 Tbsp. Dijon mustard
• 1 Tbsp. balsamic vinegar
• 1 tsp tamari
• 2 x garlic cloves finely chopped
• 1/4 tsp freshly-grnd black pepper
• 2 Tbsp. extra virgin olive oil Water (optional)

1. Wipe the endive clean with a damp cloth.
2. Cut off the root end and separate the leaves.
3. Stack the leaves and cut them lengthwise into strips.
4. Follow the same procedure for the radicchio and spinach.
5. Mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl.
6. Whisk with a fork.
7. Slowly add in the extra virgin olive oil, stirring till blended.
8. If the vinaigrette is too thick, add in some water.
9. Combine the lettuces and toss with the mustard vinaigrette.
10. Arrange on each of four dinner plates.
11. This recipe yields 4 servings.

endive, spinach washed, radicchio , mustard, balsamic vinegar, tamari, garlic, black pepper, extra virgin olive oil water

Taken from cookeatshare.com/recipes/belgian-endive-spinach-and-radicchio-salad-with-mustard-vinaigrette-83317 (may not work)