Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette
1 1/2 bunches arugula 3 Belgian endives, cut crosswise into thirds and leaves separated 2 medium heads radicchio, torn into bite-size pieces 1 1/2 tablespoons malt vinegar* or Sherry vinegar* 2 teaspoons Dijon mustard 5 tablespoons extra-virgin olive oil freshly ground black pepper to taste
- *available at specialty food shops and some supermarkets
Can Be Prepared In 45 Minutes Or Less.
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