Tri Colore Salad - cooking recipe

Ingredients

2 spears endive, washed, dried, and coarsely chopped
1 small radicchio, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
Dressing
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
shaved parmesan cheese

Preparation

Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
Top with shavings of Parmesan.