Bittersweet Salad

1. 1

   Rinse and dry the dandelion, mustard greens, arugula or watercress.

2. 2

   Remove and discard all heavy stems.

3. 3

   Place the greens in a salad bowl.

4. 4

   Pull apart the leaves from the head of radicchio and tear them into bite-size pieces.

5. 5

   Add to the salad bowl.

6. 6

   Slice the endive horizontally about one-half inch thick and add the slices to the bowl, breaking them up.

7. 7

   Add the mint leaves.

8. 8

   Beat oil and vinegar together, pour over salad ingredients and toss.

9. 9

   Divide salad among four plates and scatter cheese over the top of each.

10. 10

    Season with pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.