Green Salad With Goat-Cheese Vinaigrette

• 1 head bibb lettuce
• 1 bunch arugula
• 1 head radicchio
• 10 stems Italian parsley
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 23 cup crumbled goat cheese (see note)
• Freshly ground black pepper

1. Rinse and core the bibb lettuce.
2. Dry the leaves.
3. Rinse and dry the arugula, removing any heavy stems.
4. Rinse and core the radichio.
5. Tear the salad ingredients into bite-sized pieces.
6. Place in a bowl.
7. Remove long stems from the parsley and add the leaves to the salad bowl.
8. Finely chop the stems and add them.
9. Beat oil and vinegar together until well emulsified.
10. Sprinkle the goat cheese over the salad, then add the vinaigrette dressing.
11. Toss.
12. Season to taste with pepper and serve.

bibb lettuce, arugula, head radicchio, parsley, extravirgin olive oil, white wine vinegar, goat cheese, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2495 (may not work)