Tricolore Salad

This Tricolore Salad was originally written by Geoffrey Zakarian and published on foodnetwork.com. Slight adaptations were made. Cheers!

Ingredients:

• 1/2 tsp Dijon mustard

• 1/4 tsp honey

• 1 tbsp champagne vinegar (or chardonnay vinegar)

• 1 tbsp fresh lemon juice

• Sea salt & fresh cracked black pepper

• 1/4 extra virgin olive oil

• 2 cups baby arugula - loosely packed

• 1 endive - sliced into thin ribbons

• 1/2 head of radicchio - sliced into thin ribbons

• 2 tbsp Parmesan cheese - grated, plus more to garnish

• 2 tbsp Pecorino Romano cheese - grated, plus more to garnish

Directions:

1. In a small bowl, combine dijon, honey, vinegar and lemon. Add salt & pepper according to taste preferences. While whisking continuously, slowly drizzle the olive oil to emulsify.

2. Toss arugula, endive and radicchio together in a large bowl. Toss with vinaigrette. Add grated cheese and toss again. Serve in shallow bowls and top with more grated cheese. Enjoy!