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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 1 bunch arugula
- 4 to 6 heads endive
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 4 teaspoons red-wine vinegar
- Salt and freshly ground pepper to taste
- 6 tablespoons olive oil
Method
- Trim off and discard the bottom stems of arugula.
- Rinse the upper leaves well and drain.
- Dry.
- Pull off and discard any tough or marred outer leaves of the endive.
- Cut off and discard the bottom of each endive head.
- Separate the leaves of endive, rinse and dry.
- Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl.
- Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
- Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon.
- Add only enough to coat the leaves.
- Leftover dressing may be covered and refrigerated.
