Arugula And Endive Salad

1. 1

   Trim off and discard the bottom stems of arugula.

2. 2

   Rinse the upper leaves well and drain.

3. 3

   Dry.

4. 4

   Pull off and discard any tough or marred outer leaves of the endive.

5. 5

   Cut off and discard the bottom of each endive head.

6. 6

   Separate the leaves of endive, rinse and dry.

7. 7

   Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl.

8. 8

   Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.

9. 9

   Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon.

10. 10

    Add only enough to coat the leaves.

11. 11

    Leftover dressing may be covered and refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.