Belgian Endive, Spinach, And Radicchio Salad with Mustard

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

Original recipe makes 1 servings



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 Recipe by: CHEF DU JOUR SHOW #DJ9202

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