Serves 4
1 tsp Dijon mustard
2 Tbl red wine vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
2 Tbl vegetable oil
1/2 head radicchio, sliced into bite-sized pieces
2 Tbl red wine vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
2 Tbl vegetable oil
1/2 head radicchio, sliced into bite-sized pieces
1 head endive, sliced into bite-sized pieces
1 large handful baby arugula
kosher salt & freshly ground black pepper, to taste
Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper in a mixing bowl. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. The dressing can be made ahead and stored about five days, refrigerated in an airtight container.
Place the greens in a large mixing bowl. Drizzle the vinaigrette over the top, enough to evenly coat the greens – You man not need to use it all. Season with salt and pepper and toss to coat. Serve immediately.
SERVED AT THIS DINNER PARTY AND THIS ONE AND THIS ONE AND THIS ONE
