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Gourmet Greens and Mustard Vinaigrette




Source of Recipe


chef2chef






List of Ingredients



• 2 bunches arugula, torn into 1 inch pieces
  
• 1 bunch watercress, stems removed
  
• 1 medium radicchio, torn into bite-size pieces
  
• 2 Belgian endives, cut into 1-inch pieces
  
• 1/2 small head fennel, trimmed and sliced
  
• Mustard Vinaigrette:
  
• 2 tablespoons red wine vinegar
  
• 1/2 teaspoon Dijon mustard
  
• Kosher salt and freshly ground pepper, to taste
  
• 1/3 cup extra-virgin olive oil
  
• 2 teaspoons minced fresh parsley
  
• 2 teaspoons minced fresh chives
  
• fresh Parmesan cheese, grated
  






Instructions



1. In a large bowl, toss together the arugula, watercress, radicchio, endive, and fennel and keep chilled until time to dress the salad.
   
2. Mustard Vinaigrette:
   
   Combine the vinegar, mustard, salt and pepper. Slowly add the olive oil in a steady stream, briskly whisking until emulsified. Stir in the parsley and chives.
   
3. Drizzle the salad with the vinaigrette, toss and garnish with the Parmesan shavings.