Yield: 6 Servings
|2 \N||Belgian endive|
|2 \N||Heads radicchio, shredded|
|1 bunch||Arugula, broken in pieces|
|1 \N||Sweet red pepper, seeded and cut in strips|
|1 \N||Sweet yellow pepper, seeded and cut in strips|
|1 \N||6 oz. jar marinated artichoke hearts,drained and halved|
|¼ cup||Grated Parmesan cheese|
|2 teaspoons||Coarse-grain mustard|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Balsamic vinegar|
|⅓ cup||Olive oil|
1. Separate endive leaves and cut into thin strips. Arrange endive, radicchio, arugula, sweet pepper strips, artichokes and cheese in a serving bowl.
2. To prepare dressing, in a small bowl, whisk together mustard, both vinegars, oil, salt and pepper. Pour over salad. Toss and serve. Prep.
Time: 20 minutes Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999