Belgian Endive, Spinach, And Radicchio Salad with Mustard

1 servings

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Belgian Endive, Spinach, And Radicchio Salad with Mustard Ingredients

2 Heads Belgian endive	; spun dry
1/2 lb Spinach; washed, stemmed and	1 Head radicchio; (4-6 ounces)

Instructions for Belgian Endive, Spinach, And Radicchio Salad with Mustard

MMMMM----------------MUSTARD VINAIGRETTE INGREDIE--------------------- 1 tb Dijon mustard 1 tb Balsamic vinegar 1 ts Tamari 2 Cloves garlic; finely minced 1/4 ts Freshly ground black pepper 2 tb 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 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9202 Converted by MM_Buster v2.0l.

Main Ingredient: MustardCuisine: Uncategorized

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