Arugula And Endive Salad

• 1 bunch arugula
• 4 to 6 heads endive
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 4 teaspoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 6 tablespoons olive oil

1. Trim off and discard the bottom stems of arugula.
2. Rinse the upper leaves well and drain.
3. Dry.
4. Pull off and discard any tough or marred outer leaves of the endive.
5. Cut off and discard the bottom of each endive head.
6. Separate the leaves of endive, rinse and dry.
7. Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl.
8. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
9. Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon.
10. Add only enough to coat the leaves.
11. Leftover dressing may be covered and refrigerated.

arugula, endive, mustard, balsamic vinegar, redwine vinegar, salt, olive oil

Taken from cooking.nytimes.com/recipes/11089 (may not work)