Chicory and Arugula Salad with Honey Vinaigrette Recipe

• 1 medium head Belgian endive, coarsely chopped (about 1 cup)
• 1/2 small head radicchio, coarsely chopped (about 2 cups)
• 1 1/2 ounces baby arugula (about 1 1/2 cups)
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon kosher salt, plus more as needed
• 1/8 teaspoon freshly ground black pepper, plus more as needed
• 2 tablespoons grapeseed oil
• 1/4 cup walnuts, toasted and coarsely chopped

1. Combine the greens in a serving bowl and set aside.
2. Whisk together the vinegar, honey, and measured salt and pepper in a small, nonreactive bowl.
3. While constantly whisking, add the oil by pouring it in a thin stream down the side of the bowl.
4. Whisk until all the oil is incorporated.
5. Taste and adjust the seasoning as desired.
6. Pour the vinaigrette over the reserved greens and, using your hands, mix to coat the salad.
7. Taste and adjust the seasoning as desired.
8. Top with the walnuts and serve.

endive, head radicchio, baby arugula, white wine vinegar, honey, kosher salt, freshly ground black pepper, grapeseed oil, walnuts

Taken from www.chowhound.com/recipes/chicory-and-arugula-salad-with-honey-vinaigrette-11216 (may not work)