ARUGULA AND ENDIVE SALAD

Arugula And Endive Salad image

Provided by Trish Hall

Time 20m

Yield Six servings

Number Of Ingredients 7

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Ingredients

1 bunch arugula
4 to 6 heads endive
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
4 teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6 tablespoons olive oil

Steps:

Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams