- 6 tablespoons olive oil
- 4 1/2 tablespoons fresh lemon juice
- 6 heads of Belgian endive, cut into 1-inch pieces
- 6 cups (loosely packed) arugula
- 3 green onions, chopped
- 1 1/2 cups grated Asiago cheese (about 3 1/2 ounces)
- Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.