Arugala, Endive, and Radicchio Salad with Mustard Vinaigrette
Food As Art with Jane Ellen Sexton
- 6 Cups Arugala, cleaned and cut in half
- 3 Belgian Endives, cut cross wise into thirds, leaves separated
- 2 Medium Heads Radicchio, torn into bite sized pieces
- 1 1/2 Tbsp. Malt Vinegar (Or balsamic)
- 2 tsp. Dijon Mustard
- 2 Tbsp. Extra Virgin Olive Oil
- Salt and Pepper to taste
- In a bowl whisk together vinegar, mustard, and salt.
- Whisk in oil, in a stream, until emulsified. That means pour very slowly, whisking while you pour.
- Add greens and toss to coat with vinaigrette.
- Add pepper to taste.
- Toss again and serve.