Gourmet Greens and Mustard Vinaigrette

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

Preparation:

In a large bowl, toss together the arugula, watercress, radicchio,
endive, and fennel and keep chilled until time to dress the salad.

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.

Drizzle the salad with the vinaigrette, toss and garnish with the
Parmesan shavings.

Source: Chef2Chef Forum Member, Chef/Owner David Nelson


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