Ingredients

• 1 small garlic clove, peeled
• 7 anchovy fillets
• 2 tablespoons fresh lemon juice
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• 10 cups bite-size pieces hearts of romaine (2 to 3 hearts)
• 3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
• 3 cups (lightly packed) baby arugula
• 14 kumquats, thinly sliced into rounds, seeded

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Instructions

1. With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
2. For salad: Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.
3. Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.