Charred Tricolore Salad

1. 1

   Whisk the mustard and the vinegar together in a mixing bowl.

2. 2

   Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens.

3. 3

   Then in a steady stream, whisk in the remaining oil.

4. 4

   Season with salt and pepper to taste.

5. 5

   If desired, you can thin the vinaigrette by whisking in a few drops of water.

6. 6

   Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium.

7. 7

   Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl.

8. 8

   Place the radicchio and endive in a large bowl and add the vinaigrette and oregano.

9. 9

   Toss to coat.

* Per serving · 4 servings · Values may vary.