Ingredients

• 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

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Instructions

1. In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.