Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette

Recipe Ingredients

		Salad
2		Belgian endive
1/2 lb	227g / 8oz	Spinach - washed, stemmed,
		And spun dry
1		Radicchio - (4 to 6 oz)
		Mustard Vinaigrette
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Tamari
2		Garlic cloves - finely minced
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil
		Water - (optional)

Recipe Instructions

Wipe the endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach.

Mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add the olive oil, stirring until blended. If the vinaigrette is too thick, add some water.

Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9202) - from the TV FOOD NETWORK

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