Recipe - Belgian Endive Spinach And Radicchio Salad With Mustard

SALAD INGREDIENTS
2 Heads Belgian endive
One half pound Spinach; washed, stemmed and
; spun dry
1 Head radicchio; (46 ounces)

MUSTARD VINAIGRETTE INGREDIE
1 tablespoon Dijon mustard
1 tablespoon Balsamic vinegar
1 teaspoon Tamari
2 Cloves garlic; finely minced
One fourth teaspoon Freshly ground black pepper
2 tablespoon Olive oil
Water; (optional)

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 Directions: 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.

S: 4