Ingredients

• 1 head radicchio
• 2 heads Belgian endive
• 1 large bunch arugula
• 2 tablespoons grapefruit juice
• 2 tablespoons orange juice
• 1 teaspoon mustard
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
2. In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).
3. In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
4. Yield: about 1/2 cup dressing