- 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
- 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.