Ingredients

3 pounds fresh brussels sprouts, ends trimmed, halved through stem end

1/4 cup fresh lemon juice

1 tablespoon plus 1 teaspoon Dijon mustard

1 cup olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

• 6 heads Belgian endive, cut into 1 1/2-inch pieces
• 1 large head radicchio, cut into 1 1/2-inch pieces

Description

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